Vegetable Salad - cooking recipe

Ingredients

1 can green beans
1 can yellow wax beans
1 can whole kernel corn
1 can kidney beans
1 1/2 c. frozen English peas
2 carrots
2 stalks celery
1 large onion
2 cloves garlic, minced
2 Tbsp. celery seed
1/2 c. vegetable oil
3/4 c. apple cider vinegar
1/2 c. sugar
salt and pepper to taste

Preparation

Drain green and yellow beans and corn.
Rinse and drain kidney beans.
Thinly slice carrots, celery and onion.
Mix all ingredients together in a large bowl with lid.
Better if made a day or several hours ahead of time.
Stir a few times to help all vegetables marinate.
Keeps for at least a week in refrigerator.