1 (15 oz.) can green beans, drained
2 cups diced celery
1 (15 oz.) can yellow wax beans, drained
1/2 cup light extra virgin olive oil
1 (15 oz.) can red kidney beans, drained
1 1/3 cups red wine vinegar (use only good quality)
2 cloves minced garlic
1 large red, yellow or green pepper or a combo of small peppers
1/4 tsp. each basil and oregano
1/4 tsp. ground celery seed
1 1/3 cups sugar
1 large red onion, thinly sliced
1 shallot, thinly sliced
1 to 2 tsp. salt
1/2 tsp. black pepper
1/4 cup chopped red roasted peppers, Progresso Pepper salad or pimientos (optional)

Drain beans. Cut pepper and onion into strips. Combine all ingredients, adding only half of the salt.

Cover and refrigerate for 12 hours. The next day, taste and adjust seasonings, adding the remainder of the salt if required.

Add chopped pimentos, Progresso Pepper salad or red roasted peppers (packed in oil), if desired. Drain excess dressing before serving (serve using a slotted spoon).

Makes about 15 servings.

Submitted by: CM