1 c. Mazola oil
1/3 c. vinegar
4 tsp. salt
1/2 tsp. pepper
2 (16 oz.) cans red kidney beans
2 (16 oz.) cans baby carrots, drained
1/2 c. finely chopped onion
3 (10 oz.) pkg. frozen broccoli spears, cooked and drained

Mix first 5 ingredients. Place beans and carrots in 13 x 9 x 2 inch dish. Sprinkle with onions. Top with broccoli. Pour oil mixture over vegetables. Cover, refrigerate overnight. Drain, arrange on platter. Makes 12 servings. Allow a day for flavor to develop.