Easy Veggie Salad

Name: Easy Veggie Salad
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (14-1/2 ounces) cut green beans, drained; 1 small cucumber, halved and thinly sliced; 2 cups thinly sliced carrots; 1/2 cup chopped green pepper; 1/4 cup sliced radishes; 1/2 cup red wine vinegar; 1/3 cup sugar; 2 tablespoons vegetable oil; 1 teaspoon ground mustard; 1 teaspoon salt; Dash pepper

12 ingredients

1 steps

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small cucumber, halved and thinly sliced
2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup sliced radishes
1/2 cup red wine vinegar
1/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon ground mustard
1 teaspoon salt
Dash pepper

Directions

1

In a large bowl, combine the beans, cucumber, carrots, green 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.