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

 * 1) Cook green beans according to package instructions then drain.
 * 2) In a large bowl, combine green beans, wax beans, kidney beans, bell pepper and onion.
 * 3) In a medium-sized bowl, whisk together the vinegar, sugar, oil, dry mustard, black pepper and garlic then pour over bean mixture.
 * 4) Toss to combine then cover and refrigerate for at least 3–4 hours before serving.