| | Directions | | Mix first 5 ingredients. Place beans and carrots in a 13 x 9 x 2 dish; sprinkle with onion. Top with broccoli; pour oil mixture over vegetables. Cover and refrigerate overnight. Drain and arrange on platter. Allow a day for flavor to develop.Serves 12 |
|
|
| Ingredients | | - |  | 1 cup oil |
| - | | 1 cup cider vinegar |
| - | | 1/3 cup sugar |
| - | | 4 teaspoons Salt |
| - | | 1/2 teaspoon pepper |
| - | | 2 cans red kidney beans (drained) (16 ounce cans) |
| - | | 2 cans whole baby carrots (drained) (16 ounce cans) |
| - | | 1/2 cup onion (chopped finely) |
| - | | 3 packages frozen broccoli spears (cooked & drained) (10 ounce pkg) |
| |
| |
