Spicy Bean Salad

• 1/2 lb. fresh green beans, cut in half or 1 (14 1/2 oz.) can green beans, drained
• 16 oz. can pinto beans, drained and rinsed
• 16 oz. can butter beans, drained and rinsed
• 1/2 c. red onion rings
• 1/2 c. white vinegar
• 1/3 c. oil
• 1 garlic clove, crushed
• 1/8 to 1/4 tsp. red chili pepper flakes
• 1 to 3 tsp. sugar
• leaf lettuce

1. Cook fresh beans in boiling water for 2 to 3 minutes or until crisp-tender.
2. Remove from boiling water and plunge into ice water until cold.
3. Drain.
4. In large bowl, combine green beans, pinto beans, butter beans and red onion rings.
5. In jar with tight fitting lid, combine vinegar, oil, garlic, sugar and red chili pepper flakes.
6. Shake well.
7. Pour dressing over salad.
8. Stir and cover.
9. Refrigerate at least 1 hour or until chilled.
10. Serve on lettuce-lined plates, if desired.

fresh green beans, pinto beans, butter beans, red onion, white vinegar, oil, garlic, red chili pepper, sugar, leaf lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282480 (may not work)