Three Bean Salad

Three Bean Salad

2 cans each pinto, red kidney and garbanzo beans (15.5 oz. each) 1 1/4 cups thinly sliced onion 1 1/4 cups each chopped green and red bell pepper 1/2 cup thinly sliced celery 3/4 cup red wine vinegar 1/2 cup sugar 1/2 cup vegetable oil 1/2 t. each, salt and dry mustard 2 T. chopped cilantro or parsley 1 t. chopped fresh oregano

Drain beans; put into a large mixing bowl. Add onion, peppers and celery. Combine vinegar, sugar, oil, salt, mustard, cilantro and oregano. Pour over beans and vegetables; toss to mix. Cover and refrigerate several hours or overnight, stirring occasionally. Serves 10 to 12 Source: Marlboro Country Cookbook

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