Vinaigrette Salad - cooking recipe

Ingredients

3 Granny Smith apples
1 can mixed vegetables (Veg-All)
4 carrots (fresh), cooked
4 garlic pickles/half sour
1 medium onion
1 c. navy beans
1 c. small peas
1 bunch fresh beets, cooked
1/2 c. mayonnaise
1/2 c. sour cream
1 tsp. lemon juice

Preparation

Soak beans overnight.
Next day, cook well.
All vegetables should be diced.
Drain after cooking.
(Do not dice peas.)
Also dice pickles.
Apples should be diced; leave skin on.
Saute onions in little oil.
Cook all the vegetables.
Let them cool.
Mix all vegetables, pickles and beans together.
Mix in sour cream, lemon juice and mayonnaise.
Serve plain or with meats, just like you would potato salad.