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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is not only a great, filling, robust side dish, but can serve as the main entree when you want a light dinner. Say on a hot August night. Also makes a good quick lunch when you have some left over and no time to cook a real lunch. Ingredients:
1/2 cup sugar (or equal) |
1/2 cup oil |
1/2 cup vinegar (i like red wine vinegar) |
1 teaspoon salt |
ground pepper |
1/2 bell pepper (i like the red ones) |
1 medium onion, chopped |
1 can cut green beans |
1 can red kidney beans |
1 can yellow wax bean |
Directions:
1. Wash and drain all three cans of beans.
2. Dump the beans into a large mixing bowl.
3. Add the chopped pepper and onion to the bowl.
4. In a separate bowl, mix sugar, oil, vinegar, salt, pepper.
5. Pour over salad.
6. Chill in refrigerator for a couple of hours.
7. Enjoy!
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