Ingredients
1 16 oz. can red kidney beans
1 med. red onion, thinly sliced
1 16 oz. can Italian beans (or cut green beans)
1 16 oz. can garbanzo beans (chick peas)
1 16 oz. can cut wax beans
1 16 oz. can baby carrots
1/3 c. sugar (scant)
2/3 c. white vinegar
½ c. vegetable or canola oil
1 teas. salt
½ teas. pepper
RESERVE
1 16 oz. pkg. frozen peas
1 pt. basket grape or cherry tomatoes
Preparation
Drain canned vegetables, discarding liquid. Add onion and toss. Combine liquid ingredients and seasonings and pour over beans. Chill and just prior to serving, add tomatoes and peas. Serve.
