Confetti Salad - cooking recipe

Ingredients

Salad
1/2 medium seedless European cucumber
3/4 medium red pepper
1/2 cup yellow pepper (or orange)
1/2 cup vidalia onions or 1/2 cup sweet onion
1 1/2 cups grape tomatoes (or cherry)
10 ounces canned cannellini beans, drained and rinsed
1 celery rib
Dressing
1/3 cup vinegar (rice or white wine or cider)
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon Lawry's Seasoned Salt
2 teaspoons dried dill weed

Preparation

Salad:
Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
Dressing:
Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.