1 can (16 oz.) garbanzo beans (drained)
1 can (16 oz.) kidney beans (drained
1 can (16 oz.) cut green beans (drained)
21 carrots, cut into strips
1 stalk celery, thinly sliced
1 sm. onion, thinly sliced
1 c. wine vinegar
1/2 c. sugar
1/2 c. vegetable oil
1 tsp. seasoned salt
1/2 tsp. dry mustard

Mix beans, carrots, celery and onion. Mix remaining ingredients in separate bowl; pour on bean mixture and toss. Refrigerate at least 3 hours. Just before serving, toss and drain.