Cathy's Three Bean Salad

Course : Salads
Serves: 8
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16 ounces green beans -- drained
16 ounces wax beans -- drained
15 1/2 ounces kidney beans -- drained
1 medium red or green bell pepper
1 medium onion -- red is nice
--- marinade---
3/4 cup sugar
1 tablespoon salt
1/2 teaspoon pepper -- coarse ground
3/4 cup oil
2/3 cup white vinegar or garlic wine vinegar

Preparation / Directions:

Drain beans. Slice pepper into strips. Slice onion thinly. Combine beans, pepper and onion. Mix all marinade ingredients well. Pour over vegetables and stir well. Ma rinate several hours or overnight in refrigerator. Can throw in a rib of celery, diced. Adds a nice crunch.


Nutritional Information:

442 Calories (kcal); 21g Total Fat; (41% calories from fat); 13g Protein; 53g Carbohydrate; 0mg Cholesterol; 813mg Sodium

1 Kitchen's say:
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