Three-Bean Salad

Great tangy-sweet side dish!

1 can yellow cut wax beans

1 can french cut green beans

1 can red kidney beans

1/2 c. onion thinly sliced or chopped

1/2 c. green bell pepper, thinly sliced or chopped

Dressing:

1/3 c. apple cider vinegar

1/4 c. sugar (or sub honey or maple syrup)

3 Tbsp evoo

1 tsp salt (to taste)

pepper to taste

1/4 tsp celery seeds

Instructions and preparation:

Drain beans. Rinse kidney beans. Combine all ingredients and chill overnight. Serve cold. This keeps for a couple weeks in the fridge and is a favorite side for picnics or summertime meals to get more beans and veggies in.

Can substitute or add in other veggies or beans. Garbanzo beans, cannellini beans, lima beans, celery, flat-leaf parsley, rosemary, etc.

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