1 c. Mazola corn oil
1 c. cider vinegar
1/3 c. sugar
4 tsp. salt
1/2 tsp. pepper
2 (16 oz.) cans red kidney beans, drained
2 (16 oz.) cans baby carrot, drained
1/2 c. finely chopped onions
30 oz. frozen broccoli spears, cooked and drained

Mix first 5 ingredients. Place beans and carrots in 13 x 9 x 2 inch dish. Sprinkle with onion. Top with broccoli. Pour oil mixture over vegetables. Cover; refrigerate overnight. Drain. Arrange on platter.