Bean Salad - cooking recipe

Ingredients

1/2 c. vinegar
1/2 c. sugar
1/4 c. oil (Crisco)
1 can yellow cut beans
1 can green cut beans
1 can red kidney beans
1/2 to 3/4 c. celery, chopped
1/2 c. sliced onion or 1 Tbsp. dry minced onion
1 1/2 to 1 3/4 c. carrots, sliced and cooked

Preparation

May add green or red peppers for added color.
Mix vinegar, sugar and oil.
Cook carrots until tender-crisp.
Add all ingredients.
Mix well.
Refrigerate overnight.
Serve.
Keeps well for a week or so.
Use a large mixing bowl.
May adjust amounts of vegetables to your family likes.