Three Been Salad

I found this recipe many years ago in an old recipe book written, I believe, in the day when canned veggies were considered superior to fresh.

To substitute fresh (or frozen) for canned, wash the beans, cut them up into appropriate sized pieces, then boil them until just done. (If they are soft enough to bite into and not mushy, they're perfect.) Drain them in a colander and douse with cold water to stop them from cooking further and cool them down.

(1 to 1 1/2 cup cut up beans would be about the right amount).

Adjust ingredients for taste--especially the dressing--it's a bit heavy on oil and sugar! (Sugar substitute works well, too, but still, use less!) I usually make about half. I don't like my salads swimming.

1 (1 pound) can cut green beans, drained
1 (1 pound) can wax beans, drained
1 (1 pound) can red kidney beans, drained.
1 cup minced celery
1 cup minced sweet green pepper
1 cup minced yellow onion
1/2 cup minced sweet or dill pickle (optional)

Dressing:
1/2 cup olive oil
6 tablespoons cider vinegar
3 tablespoons of sugar
1 teaspoon salt
1/8 teaspoon pepper

Mix all ingredients, cover and chill several hours before serving.

This salad keeps for about a week or so, making it super easy to haul it out and have a bowl whenever the blood sugar gets low. In fact, see that bowl up there? That was breakfast!