Marinated Three Bean Salad - cooking recipe

Ingredients

2 (15 oz. each) cans dark beans, drained
2 (15 oz. each) cans butter beans, drained
3 c. fresh or frozen cut green beans
2 c. sliced celery
1 large sliced red onion
1 medium green or red bell pepper, cut into 1-inch pieces
3/4 c. Heinz distilled vinegar
3/4 c. vegetable oil
3/4 c. granulated sugar
2 cloves garlic, minced
1/4 c. firmly packed, chopped fresh basil
2 tsp. salt
1 tsp. coarsely ground black pepper

Preparation

In a large bowl, combine vegetables. In a 3-quart saucepan, combine vinegar and remaining ingredients. Bring to a boil. Pour vinegar mixture over vegetables. Mix well.
Cover and chill overnight, stirring several times. To serve, drain marinade. Makes 10 to 12 servings (about 10 cups).