Three Bean Salad
- Rinse and drain kidney beans, green beans and wax beans. Transfer to large bowl; add bell pepper, onion and celery.
- In small bowl, whisk together vinegar, olive oil and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Season to taste with salt and pepper.
Tip: Make-ahead! This salad can be prepared, covered and refrigerated for up to 5 days.
Cooking Method: No Cook
World Cuisine: American
Product: Olive Oil