Description
Colonel Harland Sanders

Ingredients

• 1 16-ounce can kidney beans
  
• 1 16-ounce can green beans
  
• 1 16-ounce can wax beans
  
• 1 medium-size green pepper (sliced, chopped)
  
• 1 medium-size white onion (sliced, cut up)
  
• 1/2 cup vegetable oil
  
• 1/2 cup cider vinegar
  
• 3/4 cup sugar
  
• 1/2 teaspoon black pepper
  
• 1 1/2 teaspoons salt

Preparation
Drain and rinse kidney beans well. Drain additional beans and add all ingredients. Marinate and refrigerate overnight. Bean salad tastes best if prepared in advance.

Nutrition
no information available

Serves
Serves 7

Variations
no information available