3 (15 oz. ea.) cans green beans, drained
1 (15 oz.) can yellow wax beans, drained
1 (15 oz.) can light kidney beans, rinsed off

SAUCE:

1/8 cup salad oil
1/4 cup apple cider vinegar
1/4 cup rice vinegar
1/2 cup + 3 tbsp. sugar
1/4 tsp. onion salt
1/4 tsp. garlic powder
1/8 tsp. salt

After rinsing off light kidney beans put in colander and add the remaining beans and let drain well. I usually let them set a least half an hour. Meanwhile make the sauce.

Whisk all sauce ingredients together until sugar is dissolved well. Let set until your beans are ready to go.

In a lidded bowl add all your beans and pour sauce over top, put on lid and tip upside down and back once.

Note: Do not stir beans for if you do they will break up.

Let stand overnight. In AM I tip upside down and back one more time.

When serving pour off juice saving it back to put your leftovers in, but that will not be often. Enjoy!

Submitted by: Marilyn Gilmore