1 can          green beans (15 ounces)

      1 pound        wax beans

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

      1 medium       onion, sliced into thin rings

    3/4 cup          white sugar

    2/3 cup          distilled white vinegar

    1/3 cup          vegetable oil

    1/2 teaspoon     salt

    1/2 teaspoon     ground black pepper

    1/2 teaspoon     celery seed


Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.





      1 can          cut green beans

      1 can          red kidney beans

      1 can          cut yellow wax beans

      1 small        green pepper, chopped

      1 small        onion chopped


    3/4 cup          sugar

      1 teaspoon     salt

    1/2 teaspoon     pepper

    1/3 cup          salad oil

    2/3 cup          vinegar


Drain beans.  Add beans, onion and green pepper to bowl and toss gently.  Combine remaining ingredients in a small bowl and mix well.

Pour dressing over bean mixture, stirring gently to coat well.  Let salad marinate in refrigerator for several hours or overnight.  Serve chilled.





    1/2 cup          apricot preserves

    1/4 cup          red wine vinegar

      1 teaspoon     celery seeds

      1 can          kidney beans, drained and rinsed

      1 small        red onion, thinly sliced

      1 cup          cooked green beans, cut in 2" pieces

      1 cup          cooked yellow beans, cut in 2" pieces

                     salt and pepper to taste



Combine preserves, vinegar and celery seeds in a salad bowl. Add onion and beans.  Toss well to combine. Add salt and

pepper to taste.