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Bean and Carrot Salad

1 16-ounce can (2 cups) cut green beans, drained

1 16-ounce can (2 cups) sliced carrots, drained

1 15 1/2 -ounce can (2 cups) red kidney beans, drained

1 small onion, thinly sliced

1/4 cup chopped green pepper

1/4 cup chopped celery

2 tablespoons snipped parsley

1/2 cup vinegar

1/3 cup sugar

2 tablespoons salad oil

1 teaspoon dry mustard

Dash pepper

In deep bowl combine green beans, carrots, kidney beans, onion, green pepper, celery, and parsley. In a screw-top jar combine vinegar, sugar, oil, mustard, and pepper; cover and shake well to mix. Pour mixture over vegetables and stir to coat. Cover and refrigerate several hours or overnight, stirring occasionally. To serve, spoon vegetables into serv­ing dish, arranging onion rings atop. Makes 10 to 12 servings.

Agnese Marhele @ 2009-09-19 13:46:31

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