1 c. cooked green beans
1 c. cooked yellow wax beans
1 small red onion, thinly sliced
1 (16 oz.) can kidney beans, rinsed and drained
1 tsp. celery seeds
1/4 c. red wine vinegar
1/2 c. apricot preserves
salt and pepper to taste

Combine apricot preserves, vinegar and celery seeds in a bowl. Add kidney beans, green and yellow beans and sliced onion. Toss well to combine. Adjust seasonings with salt and fresh ground pepper to taste.