Dorothy Sietsema's Three-Bean Salad

One 14.5-ounce can green beans, drained and rinsed (about 2 cups)

One 14.5-ounce can yellow wax beans, drained and rinsed (about 2 cups)

One 15-ounce can kidney beans, drained and rinsed (about 2 cups)

1 medium white onion, thinly sliced

½ cup chopped parsley, or more as needed

1/3 cup vegetable oil

¼ cup sugar

2/3 cup apple cider vinegar

1 teaspoon salt

1 teaspoon freshly ground black pepper

3 tablespoons fresh thyme leaves

Combine the green beans, yellow wax beans, kidney beans, onion and parsley in a mixing bowl, tossing to incorporate.

Whisk together the oil, sugar, vinegar, salt and pepper and the thyme leaves in a liquid measuring cup. Pour over the bean mixture and stir to coat evenly.

Cover with plastic wrap and refrigerate for at least 6 hours, and up to 3 days.

Serves 8; makes about 7 cups

Nutrition | Calories: 190; Total Fat: 9 g; Saturated Fat: 2 g; Sodium: 740 mg; Total Carbohydrates: 21 g; Dietary Fiber: 5 g; Sugars: 10 g; Protein: 5 g.

From Dorothy Sietsema