To make a tangy three-bean salad, combine chopped sweet bell pepper and finely chopped sweet onion with drained cans of green beans, yellow beans and kidney beans. Stir in a dressing made from equal parts of vinegar, vegetable oil and sugar, with salt and pepper added for seasoning. Chill overnight.Continue Reading
Dice a combination of red and green sweet bell peppers to make 1/2 cup total. Finely chop 1/2 cup of sweet or red onion. Pour the peppers and onions into a large bowl with a cover.
Use a colander to drain a 15- or 16-ounce can each of green beans, yellow or wax beans, and kidney beans. Pour the drained beans into the bowl with the peppers and onions.
Whisk together 1/2 cup of vegetable oil, 1/2 cup of apple cider vinegar, 1/2 cup of sugar, 1 teaspoon of salt and 1/2 teaspoon of ground black pepper in a small bowl to make a dressing.
Pour the dressing over the vegetables in the bowl. Gently stir the mixture to coat the vegetables with dressing.
Cover the bowl, and chill the salad in the refrigerator overnight. Stir the salad well before serving.