Three Bean Salad

1

can

(16 oz) cut green beans

1

can

(16 oz) cut wax beans

1

can

(16 oz) kidney beans

1/2

large green pepper (or 1 small)

1/2

large sweet onion (or 1 medium)

3/4

cup

sugar

2/3

cup

vinegar

1/2

cup

salad oil

1 1/2

tsp

salt

1

tsp

Accent® seasoning mix

1

Drain beans thoroughly. Cut pepper in thin julienne strips (slice thin lengthwise, then cut strips in 2 or 3 pieces). Quarter onion and cut slices thin, making quarter-rings. Separate slice. Do not use ends of onion, only inside slices. Combine beans, onion and pepper in glass or crocker bowl.

2

In small bowl, combine sugar, salt, pepper, vinegar, oil and Accent. Best with egg-beater to combine, and pour over beans. Mix gently, using rubber spatula from sides down and lifting in center. Refrigerate covered. Mix several more times at hour intervals or more.

Make the day before it is to be served, for best flavor, or early in the morning to serve that night.