16 oz. can green beans, drained
16 oz. can wax beans, drained
15 oz. can kidney beans, rinsed and drained
1 med. green pepper, sliced
4 green onions, chopped
2/3 c. unsweetened apple juice
1/3 c. cider vinegar
1/2 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. oregano

Combine beans, green pepper and onions in a large bowl stirring gently. Combine apple juice, vinegar and seasonings in a jar; cover tightly and shake vigorously. Pour over vegetables and chill overnight. Yields 10 servings (about 71 calories per 1/2 cup serving).

"I use Raggedy Ann No-salt kidney beans, No-salt green beans DelMonte available at Sterks and rinse yellow beans with cold water."