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.