Triple Bean Salad Piquant
|Canned wax beans||1 Pound, drained|
|Canned green beans||1 Pound, drained|
|Canned kidney beans||1 Pound, drained|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Green pepper||1 Medium, cut into thin rings|
|Onion||1 Medium, thinly sliced and separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Cider vinegar||3⁄4 Cup (12 tbs)|
Toss beans, celery, green pepper and onion in large bowl.
Thoroughly blend sugar, oil and vinegar.
Pour over vegetables; toss with a fork to coat evenly.
Cover and refrigerate for at least 8 hours, tossing several times.