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Three bean salad with a slightly sweet dressing.
1 can (16 oz.) green beans
1 can (16 oz.) wax beans
1 can (16 oz.) kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Drain green and wax beans; place in bowl. Drain and rinse kidney
beans; add to bowl; add pepper and onion.
In separate bowl, combine vinegar and sugar; whisk to dissolve sugar;
add oil, salt and pepper; pour over beans; toss to coat. Cover and
refrigerate overnight to allow flavors to meld. This will last 3 to 4
days and tastes better after 2 days.
1 can (16 oz.) green beans
1 can (16 oz.) wax beans
1 can (16 oz.) kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Drain green and wax beans; place in bowl. Drain and rinse kidney
beans; add to bowl; add pepper and onion.
In separate bowl, combine vinegar and sugar; whisk to dissolve sugar;
add oil, salt and pepper; pour over beans; toss to coat. Cover and
refrigerate overnight to allow flavors to meld. This will last 3 to 4
days and tastes better after 2 days.
