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The Mailbox: Bean salad great for a potluck

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Three bean and bell salad

Prep time: 25 minutes

Serves 12

Vonnie Savarino of Carmichael was looking for a good three bean salad recipe.

This easy recipe has a different take on the dressing, calling for raspberry vinegar instead of cider. It’s a great dish to serve to a crowd or to take to a potluck as it can be made a day ahead of time and can be served at room temperature.

One 15-ounce can green beans (S&W seasoned with dill, if you can find it), rinsed and drained

One 15-ounce can kidney beans, rinsed and drained

One 15-ounce can garbanzo beans, rinsed and drained

1 large red onion, cut into 1-inch pieces

1/2 cup diced celery

1 large red bell pepper, cut into 1-inch pieces

1 large green bell pepper, cut into 1-inch pieces

1 large yellow bell pepper, cut into 1-inch pieces

1 large orange bell pepper, cut into 1-inch pieces

Dressing:

1  1/2 cups sugar

1  1/3 cups raspberry vinegar

2/3 cup vegetable oil

2 teaspoons salt

1/2 teaspoon pepper

In a large bowl, combine beans and vegetables. Set aside.

In a large jar, combine dressing ingredients. Shake well and pour over vegetable mixture. Let stand in fridge overnight. Serve with a slotted spoon.

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