Three Bean Salad

Description

Contributed by Catsrecipes Y-Group

• Source: Marlboro Country Cookbook
• Serves 10 to 12

Ingredients

• 2 cans each pinto, red kidney and garbanzo beans (15½ oz each)
• 1¼ cups thinly sliced onion
• 1¼ cups each chopped green and red bell pepper
• ½ cup thinly sliced celery
• ¾ cup red wine vinegar
• ½ cup sugar
• ½ cup vegetable oil
• ½ tbsp each salt and dry mustard
• 2 tbsp chopped cilantro or parsley
• 1 tbsp chopped fresh oregano

Directions

1. Drain beans; put into a large mixing bowl.
2. Add onion, peppers and celery.
3. Combine vinegar, sugar, oil, salt, mustard, cilantro and oregano.
4. Pour over beans and vegetables; toss to mix.
5. Cover and refrigerate several hours or overnight, stirring occasionally.