EASY TRI-BEAN SALAD

1 can cut green beans, drained

1 can wax beans, drained

1 can kidney beans, drained and rinsed

1 stalk celery, coarsely chopped

1 green bell pepper, coarsely chopped

1 small white onion, sliced and separated into rings

1/2 cup vinegar

3 tbsp water

1/2 cup sugar*

1 tsp salt

1/2 tsp freshly ground black pepper

3 1/2 tbsp canola or extra-virgin olive oil

In a large bowl, combine the wax, kidney, and green beans; toss gently to combine well. Gently stir in the bell pepper, onion, and celery.

In a small bowl combine the vinegar, water, sugar, salt, and pepper; stir briskly with a fork until the sugar is dissolved. Add the oil to the vinegar mixture. Stir briskly with fork to combine well (or use a small wire whisk).

Pour the dressing mix over the bean mixture, tossing with a large spoon to coat beans well. Cover and place in the refrigerator to chill until serving time. Before serving, give beans a good stir to combine any dressing that has settled to the bottom.

*You can make this a DIABETIC friendly dish by substituting an equal amount of Splenda granulated for the sugar.

  Allrecipes photo for reference only.