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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing. Ingredients:
1/2 cup sugar |
1/3 cup cider vinegar |
1/3 cup canola 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:
1. 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.
2. 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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