1 can (16 oz.) red kidney beans
1 can (16 oz.) Navy beans
1 can (16 oz.) Northern beans
1 can (16 oz.) cut green beans
1 med. red onion, sliced
1 med. green pepper, sliced
3 med. carrots, sliced
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 dash of salt
1 dash of pepper

Pour cans of beans in colander and rinse; slice onions, pepper, and carrots and add to beans in a large bowl. Mix the seasonings together and pour over the vegetables. Cover and let sit 24 hours in refrigerator. Use a spoon with holes or drain off excess sauce before serving.