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Easy Veggie Salad
16-ounce can kidney beans, rinsed and drained
14 1/2-ounce can cut green beans, drained
1 small cucumber, halved and thinly sliced
2 cups thinly sliced carrots
1/2 cup chopped green bell pepper
1/4 cup sliced radishes
1/2 cup cider or red wine vinegar
1/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon ground mustard
1 teaspoon salt
dash pepper
In a large bowl, combine the beans, cucumbers, carrots, green bell
pepper, and radishes. In a small bowl, combine the remaining
ingredients; mix well. Pour over vegetables and toss to coat.
Serve with a slotted spoon. Refrigerate leftovers up to 2 days.
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Vegetable 01