My Mother's Bean and Carrot Salad

This is my favorite summer or spring-time salad. It is a beautiful, colorful, not too sweet tangy salad. A staple in my family for three generations.

• Ready In: 3 hrs 15 mins
• Serves: 10

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

Directions

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