Easy Veggie Salad - cooking recipe

Ingredients

1 can-- 16 oz-- kidney beans, rinsed and drained
1 can--14 1/2 oz. cut green beans, drained
1 small cucumber, halved and thinly sliced
2 c thinly sliced carrots
1/2 c. chopped green peppers
1/4 c. sliced radishes
1/2 c cider or red wine vinegar
1/3 c. sugar
2 Tbsp vegetable oil]
1 tsp salt
dash of pepper

Preparation

In a large bowl, combine the beans, cucumber, carrots, green pepper and radishes. In a small bowl, combine the remaining ingredients, mix well. Pour over vegetables and toss to coat. Serve with slotted spoon. Refrigerate left overs up to 2 days.