threebeansalad



				Three-Bean Salad

					Method
			Ingredients


1/2 Cup salad oil 3/4 Cup white sugar 2/3 Cup apple cider vinegar 1 medium onion, chopped medium 1 Bell pepper, seeded, chopped medium 1 tsp salt 1/2 tsp pepper 1 Can cut green beans, drained, rinsed 1 Can kidney beans, drained, rinsed 1 Can yellow wax beans, drained, rinsed Large glass container with cover to hold about 32 ounces.					Combine first group and mix well. Dump all the beans into the mixture and stir gently to mix well. Put everything into the glass container and cover. Refrigerate overnight. Turn the contents occasionally so that the seasoning reaches everything. Keep in refrigerator.

		Cut the peppers and onions so that they can be eaten with a fork, about a half inch chop. Remove the seeds and the white part of the bell pepper and cut the pepper about the same size as the round onion. When you drain the beans, pour water into the can (twice) to remove as much salt as you can from the beans. Pour the beans into a collander to drain before you add ithem to the seasonings. No garbanzo beans or pimientos are put in this batch because I don't like either. You can add them, but that would make this a four-bean salad.

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