Vegetable Salad

14 ingredients
7 steps

Ingredients

  • 1 can green beans
  • 1 can yellow wax beans
  • 1 can whole kernel corn
  • 1 can kidney beans
  • 1 1/2 c. frozen English peas
  • 2 carrots
  • 2 stalks celery
  • 1 large onion
  • 2 cloves garlic, minced
  • 2 Tbsp. celery seed
  • 1/2 c. vegetable oil
  • 3/4 c. apple cider vinegar
  • 1/2 c. sugar
  • salt and pepper to taste

Directions

  1. 1
    Drain green and yellow beans and corn.
  2. 2
    Rinse and drain kidney beans.
  3. 3
    Thinly slice carrots, celery and onion.
  4. 4
    Mix all ingredients together in a large bowl with lid.
  5. 5
    Better if made a day or several hours ahead of time.
  6. 6
    Stir a few times to help all vegetables marinate.
  7. 7
    Keeps for at least a week in refrigerator.

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