Recipe: Three Bean Salad with Sweet and Sour Apricot Dressing (using apricot preserves)

THREE BEAN SALAD WITH SWEET AND SOUR APRICOT DRESSING

FOR THE DRESSING:
1/2 cup Smucker's Apricot Preserves
1/4 cup red wine vinegar
1 teaspoon celery seed
FOR THE SALAD:
1 (16-ounce) can kidney beans, drained and rinsed
1 cup cooked green beans (fresh or frozen), cut into 2-inch pieces
1 cup cooked yellow wax beans (fresh or frozen), cut into 2-inch pieces
1 small red onion, thinly sliced
Salt and pepper

Combine preserves, vinegar and celery seed; mix well.

Add kidney beans, green and yellow beans and sliced onion; toss well to combine. Season with salt and pepper.

Cover and refrigerate.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Cooking Light on the Move - Recipes from the Road, not dated