This three bean salad recipe is a wonderful taste of summer that can be enjoyed all year round.

It's light and refreshing for summer, but it's sweet tangy refreshment is just as welcome during the cooler months.

I am not sure exactly how many people the recipe will serve, but is a recipe for a crowd. Feel free to halve the recipe for a family dinner.

Prep time: 10 minutes Cook time: 0 minutes

Ingredients:
2 - 20 ounce cans green beans, drained
2 - 20 ounce cans yellow beans, drained
1 - 15 ounce can kidney beans, rinsed (or mixed beans)
2 medium onions, sliced into thin rings or half circles
1 large green pepper, sliced into strips (optional)

Dressing:
1 cup white sugar
1 cup vinegar
1/2 cup salad oil
1 1/2 teaspoons salt
1 1/2 teaspoons pepper

Directions:
Put all of the beans into a large bowl and mix well. Mix the beans gently so you don't mush the canned green and yellow beans. Place all dressing ingredients into a jar and shake well or mix together well in a bowl. Pour the dressing over the beans, mix and refrigerate.

This is best made the day before to allow the flavors time to meld together.

• This bean salad recipe works wonderfully with fresh cooked beans as well, so is especially good to make in the summer when local green and yellow beans are plentiful.

• Replace the sugar with sugar substitute and this bean salad recipe will fit into just about any healthy diet plan.

• Add a small can of chick peas (also called garbanzo beans) for added color and interest.

Serves a crowd.