Three Bean Salad II

Ingredients

• 15.3 ounce kidney beans red drained canned
• 0.5 cup cider vinegar 
• 3 teaspoons cornstarch 
• 14.5 ounce green beans drained canned
• 0.5 cup bell pepper green finely chopped
• 1 teaspoon ground mustard dry
• 0.5 cup onion finely chopped
• 0.5 teaspoon salt 
• 1.3 cups water 
• 14.5 ounce turtle beans drained canned
• 1.3 cups sugar white

Equipment

• bowl
• sauce pan

Directions

1. In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water and vinegar. Bring to a boil and cook, stirring, for 1 minute.
2. Remove from heat and let cool.
3. In a large bowl, combine the green beans, wax beans, kidney beans, onion and green pepper.
4. Pour the cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving. Yummy!