3-Bean Salad

• 1 can green beans, drained
• 1 can wax beans, drained
• 1 can kidney beans, drained
• 1/2 c. green pepper, chopped
• 1/2 c. onion, chopped
• 1/2 c. celery, chopped
• 1/2 c. salad oil
• 1/2 c. vinegar
• 3/4 c. sugar
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 (14 1/2 oz.) can each: green and waxed beans, drained
• 1 (15 1/2 oz.) can dark kidney beans, drained
• 1/4 c. red wine vinegar
• 1/4 c. sliced green onions
• 2 Tbsp. NutraSweet
• 1 Tbsp. olive oil
• 1 tsp. crushed dried basil
• 1 small clove garlic, minced
• 1/4 tsp. each: salt and fresh ground pepper

1. Combine green beans, wax beans, kidney beans, vinegar, green onions, NutraSweet, oil, basil, garlic, salt and pepper in a large nonmetallic bowl.
2. Mix well.
3. Cover and refrigerate overnight. Serve chilled.

green beans, wax beans, kidney beans, green pepper, onion, celery, salad oil, vinegar, sugar, salt, pepper, beans, kidney beans, red wine vinegar, green onions, olive oil, basil, clove garlic, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823386 (may not work)