1/2 c. white vinegar
1+ pkg. Equal
2 tbsp. salad oil
1 tsp. salt
1 tsp. dry mustard
1 sm. onion
2 tbsp. chopped parsley
1/2 c. chopped celery
1 (15 oz.) kidney beans
1 (15 oz.) green beans
1 (15 oz.) wax beans
1 (15 oz.) baby carrots

Combine vinegar, sweetener, salad oil, salt and mustard in a jar with lid. Shake well. Drain vegetables. Pour dressing over vegetables. Add onion, celery and parsley. Stir carefully. Chill 6 to 8 hours before serving. Refrigerated keeps several weeks.