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Marinated Bean Salad

1 can (16 oz) no salt added green beans, drained
1 can (16 oz) yellow wax beans, drained
1 can (16 oz) of Pinto Beans, drained and rinsed under cold water
1 can (19 oz) of Cannellini Beans (white kidney beans)
1 cup chopped green pepper
1 cup chopped purple onion
1 tsp minced garlic
3/4 cup white vinegar
1 tsp vegetable oil
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 cup sugar
curly lettuce leaves for presentation (optional)

Combine first 7 ingredients in large bowl; set aside. Combine the vinegar, oil, salt and pepper in small saucepan; bring to boil. Remove from heat; stir in the sugar. Mix well till sugar is dissolved. Pour dressing over vegetables; toss gently. Cover and chill at least 3 hours, stirring occasionally. To serve, spoon bean salad onto individual lettuce-lined plates, if desired.

Yield: 13 Servings

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