1 (16 oz.) can no-salt-added green beans, drained
1 (16 oz.) can wax beans, drained
1 (16 oz.) can kidney beans, drained
1 c. chopped green bell pepper
2/3 c. chopped green onions
2/3 c. apple juice
1/3 c. cider vinegar
2 tsp. sugar
1/2 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. dried oregano

Combine green beans, wax beans, kidney beans, bell pepper and green onions. Combine apple juice, cider vinegar, sugar, pepper, dry mustard, paprika and dried oregano in a small jar; cover tightly and shake vigorously. Pour vinaigrette over salad; toss gently. Cover and chill at least 2 hours.

Yield: 12 servings.

Serving Size: 1/2 cup. Cal-55, Cho-11.3g, Protein-2.8g, Fat-0.3g.