1 (15 oz.) can yellow beans, drained
1 (15 oz.) can French-cut green beans, drained
1 (15 oz.) can kidney beans, mostly drained

DRESSING:

1/2 cup sugar
1/2 cup white vinegar
1/2 cup canola, sunflower, peanut or olive oil
1 tsp. sea salt
pinch of Italian seasoning or Herbes de Provence
1/2 tsp. freshly ground black pepper
1/2 green pepper, chopped
1/2 large onion, chopped
2 cloves garlic, minced
1/2 tsp. dry mustard
1/2 tsp. tarragon
1/2 tsp. dried basil or 2 tablespoons fresh, minced
2 tbsp. Italian parsley (dried) or 1/4 cup fresh, minced

In a large bowl, combine green pepper, onion and garlic.

Combine ingredients for dressing and pour over vegetables.

Cover with Saran or plastic wrap and store in refrigerator for at least 4 to 5 hours before serving to allow flavors to be imparted to beans.

Submitted by: Belle