Three Bean Salad
1 cup kidney beans, cooked (see recipe) 1 cup green beans (cut, canned or cooked) 2 cups yellow wax beans (canned or cooked) 1 green pepper (diced) 2⁄3 cups onion (thinly sliced) 1⁄2 cup celery (thinly sliced) 2 garlic (cloves, whole) 1⁄2 cup wine vinegar 1⁄4 cup oil 1⁄4 cup sugar 1⁄4 teaspoon oregano 1 teaspoon salt 1⁄4 teaspoon pepper
1. Mix beans, vegetables and garlic cloves in a large bowl.
2. Mix vinegar, oil, and sugar in a saucepan. Heat until sugar dissolves. Cool slightly.
3. Stir seasonings into vinegar mixture. Pour over vegetables. Toss lightly. Chill overnight.
4. Remove garlic before serving.
Per recipe: $3.14
Per serving: $0.52
Washington State WIC Program, The Bold and Beautiful Book of Bean Recipes