Recipes:
## **Three-Bean Salad**
*Serves 6*
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### **Ingredients**
* 1 (8-ounce) can cut green beans
* 1 (8-ounce) can wax beans
* 1 (8-ounce) can red kidney beans
* 1 stalk celery
* 1 small green bell pepper
* 1 small onion
* ½ cup white vinegar
* 3 tablespoons water
* ½ cup sugar
* 1 teaspoon salt
* ½ teaspoon pepper
* 3½ tablespoons vegetable oil
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### **Make Ahead**
This salad tastes even better when made **a day before serving**. The extra marinating time allows the flavor to develop.
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### **Directions**
1. **Drain** green, wax and kidney beans; discard liquid. Coarsely chop celery and bell pepper. Cut onion into thin slices.
2. **Combine beans** in a large bowl; toss gently. Stir in celery, bell pepper and onion.
3. **Combine vinegar and water** in a jar with a tight-fitting lid. Add sugar, salt and pepper; shake until mixed. Add oil; shake until well combined.
4. **Pour dressing** over bean mixture, tossing to coat. Chill, covered, until ready to use. Stir before serving.
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### **Variation**
For a pretty variation, add **red bell pepper and white beans** to the mixture.
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### Make It Quicker
If you do not have a jar with a tight-fitting lid on hand, combine vinegar, water, sugar, salt and pepper in a small bowl. Beat vigorously with a fork until the sugar dissolves.
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