My Mother'S Bean And Carrot Salad - cooking recipe

Ingredients

1 (16 ounce) can green beans, drained
1 (16 ounce) can sliced carrots, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 small white onion, very thinly sliced
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
2 tablespoons fresh parsley, snipped fine
1/2 cup white vinegar
artificial sweetener, to taste (or 1/3 cup sugar)
2 tablespoons salad oil
1 teaspoon salt
1 teaspoon dry mustard
black pepper

Preparation

Place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish.
In a screw top jar (or other container with leakproof lid), combine vinegar, sweetener, oil, salt, mustard, and a dash pepper; shake well.
Pour over vegetables.
Cover; refrigerate several hours or overnight. Arrange in a bowl and serve cold.