| | Directions | | Drain some of the liquid off of beans and carrots; set aside remaining liquid. Pour beans and carrots in a bowl. Add green pepper and onion. For the dressing, mix all ingredients well. Pour over vegetables. Let stand in refrigerator overnight. Stir a couple times. Use some of the liquid if you don't have enough salad oil dressing. |
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| Ingredients | | - |  | 1 can whole green beans |
| - | | 1 can whole yellow beans |
| - | | 1 cup kidney beans |
| - | | 1 can carrots, sliced |
| - | | 1/2 green pepper, cut lengthwise |
| - | | 1 onion, cut into rings |
| - | | DRESSING: |
| - | | 1/2 cup salad oil |
| - | | 2/3 cup white vinegar |
| - | | 1 cup sugar |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon pepper |
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