Bean And Carrot Salad - cooking recipe

Ingredients

1 (16 oz.) can green beans, drained
1 (16 oz.) can cooked carrots, sliced and drained
1 (16 oz.) can red kidney beans, drained
1 small onion, sliced thin
1/4 c. chopped pepper (optional)
1/4 c. chopped celery (optional)
1/2 c. vinegar
1/3 c. sugar
2 Tbsp. salad oil
salt to taste

Preparation

Place vegetables in a shallow dish.
Combine vinegar, sugar, salad oil and salt; pour over vegetables.
Cover dish and refrigerate several hours or overnight.
Yield: 10 to 12 servings.