Recipe(tried): Marinated Bean Salad

MARINATED BEAN SALAD

Make at least two days before you need it. Great for picnics and cookouts.

MARINADE:
3/4 cup sugar
2/3 cup cider or wine vinegar
1/3 cup corn or safflower oil
1 tsp salt
1 tsp coarse ground pepper
1/2 tsp garlic salt
VEGETABLES:
1 (1 lb) can cut Green Beans
1 (1 lb) can Kidney beans
1 (1 lb) can Wax beans
1 purple onion, thinly sliced and separated into rings
1/2 cup chopped green pepper
1/2 cup finely chopped parsley

MARINADE:
In a small glass bowl, mix sugar well with wine vinegar. Add oil salt, pepper, and garlic salt. Mix well with wire whisk or fork. Set aside.

VEGETABLES:
Open, drain and place beans into a colander, rinse well under cold water. Place beans in 2-inch deep flat container that can be covered and placed in refrigerator. Add onion, green pepper, and parsley.

Stir marinade well and pour vegetables. Cover and refrigerate for at least 2 days, mixing gently several times. Taste for seasoning; add a bit more salt if desired, but do not cut amount of sugar or it will not be as delicious.

TO SERVE:
Drain, reserving the marinade to be poured back over any remaining salad.

This salad just gets better and may be kept up to a week or more in the refrigerator.