SWEET/SOUR BEAN SALAD

Drain and combine:

2 cans green beans

1 can dark red kidney beans

2 cans yellow wax beans

(Fresh beans can be used also; cook until tender-crisp. Other beans can be used also. Try chickpeas, lima beans and butter beans.)

Add 1 chopped green pepper and 1 small chopped onion.

Combine and pour over beans.

½ cup oil

½ cup sugar

½ cup vinegar

½ tsp pepper

1 ½ tsp salt

Refrigerate overnight. Toss lightly once and then again before serving.

Charlotte Dobrinsky