|Vegetable oil||1 Cup (16 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Canned red kidney beans||32 Ounce, drained (Two 16 Ounce Cans)|
|Canned whole baby carrots||32 Ounce, drained (Two 16 Ounce Cans)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Frozen broccoli spears||30 Ounce, cooked and drained (Three 10 Ounce Packages)|
Combine the vegetable oil, vinegar, sugar, salt and pepper in a covered jar and shake vigorously to blend.
Place the kidney beans and carrots in a large bowl.
Sprinkle with the onion.
Layer the broccoli over the onion.
Drizzle the vegetable oil mixture over the broccoli.
Chill, covered, for 8 to 10 hours.
Arrange on a serving platter.
Let come to room temperature.