Bean And Carrot Salad - cooking recipe

Ingredients

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

Preparation

Put all vegetables in a shallow dish.
Combine vinegar, sugar, salad oil and salt and pour over vegetables.
Cover dish and set in refrigerator for several hours or overnight.
Serves 10 to 12.