Bean Salad - cooking recipe

Ingredients

1 (15.5 oz.) can kidney beans, drained
1 (15 oz.) can chickpeas, drained
2 medium carrots, thinly sliced
1/2 c. chopped onion
3 Tbsp. chopped sweet pickle
1/4 tsp. pepper
1/2 tsp. dry mustard
1 Tbsp. honey
1/4 c. vegetable oil

Preparation

Mix vegetables and pickle in mixing bowl.
Thoroughly combine remaining ingredients to make dressing.
Pour dressing over vegetable mixture.
Mix gently.
Chill at least 1 hour before serving.
Yields 6 servings.