(Ingredients:
- 1 can (approx. 15 ounces) cut green beans, drained
- 1 can (approx. 15 ounces) cut yellow beans, drained
- 1 can (approx. 16 ounces) kidney beans, drained
- 1/2 cup chopped bell pepper (both red and green if possible)
- 1/2 cup finely chopped sweet or purple onion
- .
- Dressing:
- 1/2 cup vegetable oil
- 1/2 cup cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 to 3/4 cup sugar
Preparation:
Place beans and chopped vegetables in a serving bowl. Whisk together the dressing ingredients; pour over vegetables. Toss to coat well. Cover and refrigerate overnight or at least 8 hours.Bean salad serves 6.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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