Ingredients
14-1/2-ounce can cut green beans, drained
16-ounce can cut yellow beans, drained
15-1/2-ounce can cut dark red kidney beans, drained
1 red onion, sliced, separated into rings
1 green bell pepper, cut in 1-inch strips
3/4 cup vinegar
1/2 cup oil
1/2 cup sugar
1 Tablespoon chopped parsley
1 teaspoon celery seed
Directions
1 In large bowl, combine green and yellow beans, kidney beans, onion, and bell pepper.
2 In small bowl, combine vinegar, oil, sugar, parsley, and celery seed.
3 Pour over bean mixture; mix lightly.
4 Cover; refrigerate several hours or overnight to blend flavors.
MAKES 12 servings
14-1/2-ounce can cut green beans, drained
16-ounce can cut yellow beans, drained
15-1/2-ounce can cut dark red kidney beans, drained
1 red onion, sliced, separated into rings
1 green bell pepper, cut in 1-inch strips
3/4 cup vinegar
1/2 cup oil
1/2 cup sugar
1 Tablespoon chopped parsley
1 teaspoon celery seed
Directions
1 In large bowl, combine green and yellow beans, kidney beans, onion, and bell pepper.
2 In small bowl, combine vinegar, oil, sugar, parsley, and celery seed.
3 Pour over bean mixture; mix lightly.
4 Cover; refrigerate several hours or overnight to blend flavors.
MAKES 12 servings