Three Bean Salad
Beth

This is so easy and delicious on a hot summer night.

2 cups cut green beans - use fresh for best flavor
15oz. can dark red kidney beans
15oz. can garbanzo beans or yellow wax beans if you want to be more traditional
1 medium red onion, chopped
1 medium green pepper, chopped
1/2 cup canola oil (I use less)
1/2 cup white vinegar (I like seasoned rice wine vinegar instead)
1/2 cup sugar (I use more like 1/3 or less)
1 tsp. salt
1/4 tsp. pepper

Cook beans until tender (I steam them). Drain canned beans and rinse. Toss beans with onions and pepper. Combine the oil with remaining ingredients and pour over the beans. Chill at least 4 hours before serving, though flavor improves with marinating overnight or longer. I like to marinate in a gallon zip lock with all the air squeezed out so the marinade is more evenly distributed. I also drain before serving.