THREE BEAN SALAD #1

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.

THREE BEAN SALAD #2

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.

THREE BEAN SALAD #3

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

Instructions:

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

pepper to taste.