1 lb. green beans
1 lb. wax beans
2/3 c. salad oil
1/3 c. red wine vinegar
1 tbsp. sugar
1-1/2 tsp. salt
1 tsp. rosemary, crushed
1 tsp. dry mustard
1/4 tsp. pepper
2 (15-1/4 to 19 oz.) cans red kidney beans

About 2-1/2 hours before serving or early in day.

In 12-inch skillet over high heat, heat 1-inch water, and green and wax beans to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender-crisp; drain.

Meanwhile, in large bowl, mix salad oil, wine vinegar, sugar, salt, rosemary, dry mustard and pepper until blended. Add green and wax beans and kidney beans; mix well. Cover and refrigerate about 2 hours, tossing occasionally. Makes 12 accompaniment servings. About 200 calories per serving.