Three Bean Salad
|Wax beans||1 Can (10 oz), drained|
|Cut green beans||1 Can (10 oz), drained (Cur Diagonally)|
|Dark red kidney beans||1 Can (10 oz), drained|
|Minced celery||2⁄3 Cup (10.67 tbs)|
|Minced green pepper||1⁄3 Cup (5.33 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Pimientos||4 Ounce, drained, chopped (1 Jar)|
|White wine vinegar||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Black pepper||1 Teaspoon|
|Water||6 Cup (96 tbs)|
|Vegetable oil||1 Tablespoon|
|Large shell macaroni||2 Cup (32 tbs) (Uncooked)|
In a large bowl, combine wax beans, green beans, kidney beans, celery, green pepper, onion and pimientos.
In a small bowl, blend vinegar, 1/3 cup oil, sugar, 1 teaspoon salt and pepper with a fork or whisk.
Pour over bean mixture.
Toss to coat evenly.
Cover and refrigerate 6 hours or overnight.
One hour before serving, bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1 teaspoon salt and 1 tablespoon oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
Fold into bean mixture.
Refrigerate until serving time.
Makes 8 to 10 servings.