3 Bean Salad


  • 15 oz can green beans
  • 15 oz can yellow or wax beans
  • 15 oz can kidney beans
  • 1 onion, diced
  • 3/4 cup vinegar
  • 1/4 cup oil
  • 3/4 cup brown sugar
  • pepper to taste


Drain and rinse the canned beans. After draining, transfer the beans to a large bowl. Add the diced onions. Meanwhile, in a quart sized saucepan combine the vinegar, oil and sugar. Bring it to a boil on the stove. Remove it immediately, and pour it over the beans and onions. Add a bit of pepper if you like. Chill and serve.

You may substitute black beans, chickpeas, etc. for the kidney beans if you wish.