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Three Bean Salad With Sweet and Sour Apricot Dressing

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“This is as lovely to look at as it is to eat. Serve this for a light lunch, supper, or a wonderful starter.”
READY IN:
12mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 12 cup apricot preserves (I like Smuckers)
  • 14 cup red wine vinegar
  • 1 teaspoon celery seed
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 cup green beans, cut into 2 inch pieces (cooked fresh or frozen)
  • 1 cup yellow wax bean, cut into 2 inch pieces (fresh or frozen)
  • 1 small red onion, thinly sliced
  • salt and pepper

Directions

  1. Combine apricot preserves, vinegar, and celery seed in medium salad bowl.
  2. Add the kidney beans, green and yellow beans, and onion; toss well to combine.
  3. Season with salt and freshly ground black pepper.

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