Easy Veggie Salad Recipe
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can cut green beans, drained
- 1 small cucumber, halved and thinly sliced
- 2 cups thinly sliced carrots
- 1/2 cup chopped green pepper
- 1/4 cup sliced radishes
- 1/2 cup cider or red wine vinegar
- 1/3 cup sugar
- 2 tablespoons vegetable oil
- 1 teaspoon ground mustard
- 1 teaspoon salt
- Dash pepper
- In a large bowl, combine the beans, cucumber, carrots, green pepper and radishes. In a small bowl, combine the remaining ingredients; mix well. Pour over vegetables and toss to coat. Serve with a slotted spoon. Refrigerate leftovers up to 2 days.
