You'll never be able to make enough!

1 can each of cut green beans, yellow beans and kidney beans, drained

1 large onion

1 large green pepper

For marinate, Mix:

2/3 cup sugar

1 tsp. salt

1 tsp. pepper

1 tsp. celery salt

1 tsp. sweet basil

1/2 tsp. oregano

1/4 cup cider vinegar

1/4 cup salad oil

Mix all vegetables into the marinate and refrigerate for at least 8 hours.

 *Comment: Sis. Tracy made this recipe before I could even get it loaded here on the web site. She brought it to our Wednesday night Nazareth Revisited Class. It was the best three bean salad I had ever tasted. Everyone loved it! L.C.

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