My Mother's Bean And Carrot Salad

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 1 (16 ounce) can green beans, drained
• 1 (16 ounce) can sliced carrots, drained
• 1 (16 ounce) can red kidney beans, rinsed and drained
• 1 small onion, very thinly sliced
• 1/4 cup green bell pepper, chopped
• 1/4 cup celery, chopped
• 2 tablespoons fresh parsley, snipped fine
• 1/2 cup vinegar
• artificial sweetener, to taste (or 1/3 cup sugar)
• 2 tablespoons salad oil
• 1 teaspoon salt
• 1 teaspoon dry mustard
• black pepper

Recipe

• 1 place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish.
• 2 in a screw top jar (or other container with leakproof lid), combine vinegar, sweetener, oil, salt, mustard, and a dash pepper; shake well.
• 3 pour over vegetables.
• 4 cover; refrigerate several hours or overnight. arrange in a bowl and serve cold.