1 c. sliced radishes
2 c. diced celery
1 c. shredded carrots
2 c. cauliflower
1 c. onion and onion tops
2 cans drained peas (I use frozen)
1 can kidney beans (optional)
1/2 c. chopped green pepper

DRESSING:

1/3 c. salad oil
2/3 c. vinegar
1 c. sugar
2 tsp. salt
1/8 tsp. pepper
Pinch garlic powder

Pour over vegetables and let set overnight.