Kathryn Nutt, Lillie School

• 1 (1 lb) can red kidney beans
• 1 (l lb) can cut green beans
• 1 (1 lb) can cut wax beans
• 1 medium onion, diced or thinly sliced
• 3/4 cup sugar
• 2/3 cup vinegar
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup Crisco® oil

Drain kidney beans thoroughly. Pour off liquid from wax and green beans. Empty beans into a large bowl. Add onions. Dissolve sugar in vinegar and add with salt, pepper and Crisco oil to beans. Stir gently to blend. Marinate overnight in the refrigerator. Serve beans thoroughly drained on lettuce.

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