1 lb. carrots
1 (16 oz.) can wax beans, drained
1 sm. green pepper
1 sm. red pepper
4 green onions
1/4 c. minced chives

FOR MARINADE:

3 tbsp. sugar
1/4 tsp. white pepper, ground
1 tbsp. prepared mustard
1 tbsp. soy sauce
1/2 c. white wine vinegar

Pare and trim carrots with crinkle cutter, cut crosswise into 1/4 inch slices. In 2 cups boiling water in medium saucepan, cook carrots with 1/2 teaspoon salt, covered, until tender crisp, about 5 minutes. Drain: immediately place carrots in large bowl of ice and water. Let stand until carrots are thoroughly chilled.

Place beans in large mixing bowl. Cut peppers into 1/2 inch pieces: cut green onions including tops into 1 inch pieces, add peppers, onions, and chives to bowl, set aside.

In 2 cup jar with tight lid, combine marinade ingredients with 1 teaspoon salt, 1/4 cup salad oil and 2 tablespoons water. Shake until blended and sugar dissolves.

Drain carrots, place in bowl with vegetables. Pour marinade over vegetables, toss well. Cover with plastic wrap. Refrigerate at least 4 hours and up to 3 days, stirring occasionally. Serves 6 to 8.