1 (13 to 16 oz.) can kidney beans
1 (15 to 16 oz.) can cut wax beans
1 (16 to 17 oz.) can green lima beans
1 (1 lb.) can sm. white onions
1 (1 lb.) can sliced carrots
1 (12 oz.) can whole kernel corn (golden)
1 (8 oz.) bottle Italian dressing
1 can cocktail peanuts

Open cans and drain vegetables. Thoroughly rinse and drain kidney beans. Pour dressing over vegetables in a large bowl.; toss to coat evenly. Cover and chill. Just before serving, add peanuts and toss. Makes about 3 quarts.