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3 Bean Salad
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1/4 c. sugar
1/2 c. salad oil
1/2 c. vinegar
14.5 oz. can wax (yellow) beans (drained)*
14.5 oz. can green beans (drained)*
15.5 oz. can kidney beans (drained)
1/4 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green pepper
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* 1 lb each of fresh wax beans and green beans cooked and cut into bite size pieces can be substituted for canned.
Using a medium size plastic bowl that uses a plastic lid, add the sugar, oil and vinegar; mix well. Add remaining ingredients, snap on plastic lid and shake well. Marinate 24 hours. Shake bowl just before serving. Makes about 8 servings.
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