1 (16 oz.) can (2 c.) cut green beans, drained
1 (16 oz.) can (2 c.) sliced carrots, drained
1 (15 1/2 oz.) can (2 c.) red kidney beans, drained
1 sm. onion, thinly sliced
1/4 c. chopped green pepper
1/4 c. chopped celery
2 tbsp. snipped parsley
1/2 c. vinegar
1/3 c. sugar
2 tbsp. salad oil
1 tsp. dry mustard
Dash pepper

In deep bowl combine green beans, carrots, kidney beans, onion, green pepper, celery and parsley.

In a screw top jar combine vinegar, sugar, oil, mustard and pepper; cover and shake well to mix. Pour mixture over vegetables and stir to coat. Cover and refrigerate several hours or overnight, stirring occasionally.

To serve, spoon vegetables into serving dish, arranging onion rings atop. Makes 10 to 12 servings.