1 c. cider vinegar
1/3 c. sugar
4 tsp. salt
1/2 tsp. pepper
2 (16 oz.) cans red kidney beans, drained
1 c. Mazola
2 (16 oz.) cans whole baby carrots or raw chunks
1/2 c. finely chopped onion
3 (10 oz.) pkgs. frozen broccoli spears, cooked and drained

Mix first 5 ingredients. Place beans and carrots in 9x13x2 inch baking dish. Sprinkle with onion. Top with broccoli. Pour oil mixture over vegetables. Cover, refrigerate overnight and then drain. Arrange on platter. Makes 12 servings.

This is best if you allow a day for flavor to develop.