|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.
Calories 340 Calories from Fat 164
% Daily Value*
Total Fat 19 g28.6%
Saturated Fat 2.4 g12.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 904.7 mg37.7%
Total Carbohydrates 33 g11.1%
Dietary Fiber 7.5 g30%
Sugars 11.4 g
Protein 6 g11.2%
Vitamin A 91.1% Vitamin C 43%
Calcium 7.1% Iron 5.6%
*Based on a 2000 Calorie diet