You can make tasty three bean salad anytime. This is perfect to make ahead and serve later. This recipe is by Judy McDowell. Jefferson City, Mo. 1967.
Yield: 12 servings.
1 lb. can wax beans drained
1 lb. can green beans drained
1 lb. can kidney beans drained
1/2 C. chopped celery
1 Tbsp. chopped onion
Set aside beans and mix together.
1/2 C. salad oil
1/2 C. vinegar
1/2 C. sugar
1 tsp. salt
Mix well pour over beans and chill over night.
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