Three Bean Salad

Ingredients:

2 cans whole green beans
2 cans yellow beans
2 cans red kidney beans
2 cans garbonzo beans
1 large red onion
2 cloves garlic, thinly sliced or minced
1 tsp. celery seed
1/4 c. olive oil
1 c. vinegar
1 c. sugar
1 c. water

Directions:

Heat vinegar, sugar, water, oil, and celery seed.

Rinse beans in cold water and place in a large salad bowl. Slice onion thinly, slice carrots and add to beans. Pour heated mixture over beans and toss lightly. Let mixture come to room temperature and refrigerate until ready to serve.

Marinated Three Bean Salad

1 (8 1/2 oz.) can lima beans
1 (8 oz.) can cut green beans
1 (8 oz.0 can red kidney beans
1 med. onion, thinly sliced and separated into rings
1/2 c. chopped green pepper
2/3 c. vinegar
1/2 c. salad oil
1/4 c. sugar
1 tsp. celery seed

Directions:

Drain the canned beans. In a large bowl combine the lima beans, green beans, red kidney beans, onion rings, and green pepper. In a screw top jar combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and chill at least 6 hours or overnight, stirring occasionally. Drain before serving.

Quick Three Bean Salad:

Prepare Marinated Three Bean Salad as above, except substitute one 8 ounce bottle Italian salad dressing for the vinegar, salad oil, sugar and celery seed. Continue as directed; marinate in refrigerator for 1 to 1 1/2 hours. Drain before serving. NOTE: Wishbone Italian Classic with Olive Oil is great! Makes 6 to 8 servings.