3-bean Salad

3-Bean Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain
* Serves: 6
==Ingredients==
* 1 cup frozen cut green beans
* 1 x 15 oz can cut wax beans
* ½ x 15 oz can of red kidney beans, rinsed and drained
* ½ cup red bell pepper, chopped
* ½ cup red onion, chopped
* ¼ cup white vinegar
* 2 tablespoons sugar
* 2 tablespoons vegetable oil
* ½ teaspoon dry mustard
* ½ teaspoon ground black pepper
* 1 clove garlic, minced
==Directions==
# Cook green beans according to package instructions then drain.
# In a large bowl, combine green beans, wax beans, kidney beans, bell pepper and onion.
# In a medium-sized bowl, whisk together the vinegar, sugar, oil, dry mustard, black pepper and garlic then pour over bean mixture.
# Toss to combine then cover and refrigerate for at least 3–4 hours before serving.
Category:Bean Salad Recipes
Category:Green bean Recipes
Category:Kidney bean Recipes
Category:Red bell pepper Recipes
Category:Vegan bean and legume Recipes
Category:Vegan Side Dish Recipes
Category:Wax bean Recipes