3 Bean Salad

1 can (15 to 16 ounces) cut green beans, drained

1 can (15 to 16 ounces) cut yellow beans, drained

1 can (about 16 ounces) red kidney beans, drained

1/4 cup chopped green bell pepper

1 cup sliced purple onion

1/2 cup cider vinegar

1/3 cup vegetable oil

1/2 cup granulated sugar

1 teaspoon salt

1 teaspoon pepper

PREPARATION:

Directions for three bean salad

Rinse beans; drain. Combine beans, green pepper, and sliced onion. Whisk together remaining ingredients; pour over bean mixture. Toss three bean salad well and chill for at least 4 hours. Store three bean salad in refrigerator.

Three bean salad serves 10 to 12.

Three Bean Salad 2

1/4 cup cider vinegar

1/3 cup olive oil

Coarse salt and ground pepper

1 package (10 ounces) frozen lima beans, thawed

1 package (9 ounces) frozen cut green beans, thawed

1 can (15 ounces) red kidney beans, drained and rinsed

1. In a medium bowl, whisk together vinegar, and oil; season generously with salt and pepper. Add all beans; toss to combine.

2. Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to a day.

Per serving: 241 calories; 12.3 grams fat; 7.8 grams protein; 25.6 grams carbohydrates; 8.4 grams fiber