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 12Source: Marlboro Country Cookbook

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 * Catsrecipes Y-Group