3-Bean Salad with Sweet Onions
rec.food.recipes/LindaTN/2002
Serving: Yields: about 6 cups or 8 accompaniment servings

1/3 cup cider vinegar
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon Dijon mustard with seeds
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 can (15 to 19 ounces) red kidney beans, rinsed and drained
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 can (15 to 16 ounces) pink beans, rinsed and drained
2 medium celery stalks, thinly sliced
1/2 cup finely chopped sweet onion, such as Vidalia or Walla Walla
1/2 cup loosely packed fresh parsley leaves, chopped

In large bowl, with wire whisk, mix vinegar, oil, sugar, mustard, salt, and pepper until blended. Add kidney beans and remaining ingredients; toss well. Serve salad at room temperature, or cover and refrigerate until ready to serve.