BAR-B-QUE BEAN SALAD
1 (1 lb.) can cut green beans
1 (1 lb.) can kidney beans
1 (1 lb.) can wax beans
1/2 c. chopped green pepper
1/2 c. finely chopped parsley
1 purple onion
MARINADE:
3/4 c. sugar
2/3 c. cider or wine vinegar
1/3 c. corn or safflower oil
1 tsp. salt
1 tsp. coarse pepper
1/2 tsp. garlic salt
Open, drain and rinse beans. Drain well in colander. Place in 2" deep flat container that can be covered in refrigerator. Add chopped green pepper, parsley and purple onion which has been thinly sliced and separated into rings. Make Marinade: In glass 2 or 4 cup measuring cup mix sugar well with vinegar to dissolve sugar. Add salad oil and the seasonings. Mix well with wire whisk or fork. Pour over container with vegetables in it. Cover and refrigerate for at least two days, mixing gently several times. Taste for seasoning. Add a bit more salt if desired (do not cut amount of sugar or it will not be as delicious). Drain to serve, reserving marinade to keep over any remaining salad. This salad gets better and may be kept up to a week or more in the refrigerator. Serves 8 to 12, depending on the rest of the menu.