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Cooking time

30 minutes

Servings

8

Ingredients

1 15-ounce can green beans, drained (regular or French cut)

1 15-ounce can wax beans, drained (cut)

1 15-ounce can dark red kidney beans or other red beans, drained and rinsed

1 small jar cut pimiento, drained (optional)

1 cup celery, chopped

1 cup green pepper, chopped

1 medium onion, chopped

Marinade:

1 cup granulated sugar 

3/4 cup apple cider vinegar (or white or wine) 

1/2 cup vegetable oil (canola or other mild flavor) 

Salt and pepper (optional, to taste)

Directions

Mix all ingredients in a large bowl and let stand in the refrigerator. Best if marinated overnight. Keeps well if stored in the refrigerator for about a week. Makes about two quarts. 

NOTES: If you want similar size beans, use cut beans. Dark red kidney beans offer the greatest color variety in the salad, but any red bean can be used. Different vinegars and oils change the flavor. This recipe is a good volume for a potluck supper or a large group. Liquid drained from green beans, wax beans, and pimiento can be reserved for vegetable stock.