“Cooking Light, AUGUST 2008”
READY IN:
15mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring first 3 ingredients to a boil in a large saucepan. Add carrots to pan; cook 2 minutes.
  2. Add onions; cook 1 minute. Add pepper slices; cook 1 minute. Add beans; cook 1 minute.
  3. Remove from heat; stir in vinegar. Let stand at room temperature 1 hour.
  4. Pour into a large bowl; cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

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