Three-Bean Salad - cooking recipe

Ingredients

1/4 c. fruit vinegar
2 Tbsp. wine vinegar
2 1/2 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. black pepper
2 cans (16 oz. each) red kidney beans, drained
12 oz. wax beans, chilled
2/3 c. diced cucumbers
1/2 c. thin sliced scallions
1/4 c. snipped parsley
12 oz. green beans, chilled

Preparation

Combine the vinegars, oil, garlic and black pepper in a large bowl.
Add the kidney beans to the vinegar dressing and toss gently.