Three Bean Salad Servings: 8 to 10 servings Time: 45 minutes 1 can (14 oz) red kidney beans; drained 2 cups green beans (fresh), cut into 1" pieces 2 cups beans, yellow; (fresh), cut into 1" pieces 1 cup celery; chopped 1/2 cup green pepper; chopped 1/2 cup red pepper, chopped 1/2 cup chopped zucchini 1/2 cup onion; chopped 1/4 cup sugar 1/2 cup apple cider vinegar 1/4 cup vegetable oil 1 teaspoon salt Drain kidney beans thoroughly. Cook green and yellow beans only until crisp. Combine all vegetables. Stir together sugar, vinegar, oil until sugar is dissolved. Pour over vegetables and chill several hours or overnight. Comments: Adapt content to your taste, i.e. add radishes, add corn, chopped carrots, etc. Return to Salad Recipes