This is a nice basic salad that get better with age (but not too old). It's traditionally considered a summer salad but I like it any time of year.
Ingredients:
1 can (15 to 16 ounces) cut green beans, drained
1 can (15 to 16 ounces) cut yellow beans, drained
1 can (about 16 ounces) red kidney beans, drained
1/4 cup chopped green bell pepper
1 cup sliced purple onion
1/2 cup cider vinegar (or vinegar of your choice, I like red wine)
1/3 cup vegetable or olive oil
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon pepper
Preparation:
Rinse beans in a colander and drain.
Combine beans, green pepper, and sliced onion.
Whisk together remaining ingredients, then pour over bean mixture.
Toss three bean salad well and chill for at least 4 hours (the longer the better).
Store three bean salad in refrigerator.