1 (16 oz.) can (2 c.) cut green beans, drained
1 (16 oz.) can (2 c.) sliced carrots, drained
1 (15 1/2 oz.) can (2 c.) red kidney beans, drained
1 sm. onion, thinly sliced
1/4 c. chopped green pepper
1/4 c. chopped celery
2 tbsp. snipped parsley
1/2 c. vinegar
1/3 c. sugar
2 tbsp. salad oil
1 tsp. dry mustard
Dash pepper

In deep bowl combine green beans, carrots, kidney beans, onion, green pepper, celery and parsley. In a screw-top jar combine vinegar, sugar, oil, mustard and pepper; cover and shake well to mix. Pour mixture over vegetables and stir to coat. Cover and refrigerate several hours or overnight, stirring occasionally.