1 c. fresh green beans
1 can (16 oz.) wax beans
1 can (16 oz.) red kidney beans
1/2 green pepper, diced
1/2 red pepper, diced
1 medium onion, diced
1/2 c. cider vinegar
1/4 c. salad oil
1/4 c. sugar
salt and pepper to taste
Fresh green beans put this three bean salad a "crunch" above the rest. (Use fresh wax beans if you can find them!) Using little less oil makes healthy choices at the picnic table a little bit easier.
Blanch green beans: First, snap the ends off the beans and break into bite-sized pieces. Bring water to boil in a large saucepan. When water is boiling, cook beans 3 minutes - just long enough to turn the beans a real bright green. Drain.
Place blanched green beans in a large bowl. Drain canned wax beans. Add to green beans. Stir to combine.
Drain kidney beans. Add to other beans in bowl. Dice green and red pepper. Dice onion. Add peppers and onions to beans. Stir to combine.
In a small bowl, combine cider vinegar, oil, sugar and salt and pepper. Stir well. Pour dressing over beans. Stir well to coat all beans with dressing. Let stand 1 hour... or until the picnic.