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Mixed Bean Salad

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Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.

SERVINGS: 8

CATEGORY: Salads

METHOD: Overnight Recipes

TIME: Prep: 15 min. + chilling

Ingredients:

  • 1/2 cup sugar
  • 1/3 cup cider vinegar
  • 1/3 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 3 celery ribs, sliced
  • 1/2 medium green pepper, chopped
  • 1/4 cup chopped onion

Directions:

In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly.
    In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 8 servings.


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