1 (16 oz.) can green beans, drained
1 (16 oz.) can wax beans, drained
1 (15 oz.) can kidney beans, drained
4 green onions, chopped (about 1/4 c.)
1/4 c. snipped parsley
1 c. Italian dressing
1 tbsp. sugar
Lettuce leaves

Mix beans, onions and parsley in large bowl. Mix Italian dressing, sugar and garlic, pour over salad and toss. Cover and refrigerate, stirring occasionally, at least 3 hours.

Just before serving, remove to lettuce-lined salad bowl with slotted spoon. 5 to 6 servings.

ITALIAN DRESSING:

1 c. vegetable oil
1/4 c. white vinegar
1 tsp. sugar
1/2 tsp. onion salt
1/2 tsp. dried oregano leaves
1/8 tsp. ground thyme leaves
2 cloves garlic, crushed
1/4 c. lemon juice
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. paprika

Shake all ingredients in tightly covered jar; refrigerate at least 2 hours. Shake before serving. Makes 1 1/2 cups dressing.