• 2 cans potatoes (16 ounces each)
• 1 can green beans (16 ounces)
• 1 can carrots (16 ounces)
• ½ cup chopped onion
• ¼ cup vinegar
• 2 tablespoons vegetable or olive oil
• 1 teaspoon garlic powder
• 2 teaspoons dill weed

1. Open canned items. Drain and rinse vegetables. Cut potatoes into bite-sized pieces.
2. Mix potatoes, beans, carrots and onions in a large bowl.
3. In a small bowl, mix together vinegar, oil, garlic powder and dill.
4. Add dressing to vegetables, stir and chill.

From Flavors of Fiesta by University of Illinois Extension