Lisa's 3-Bean Salad

The ex-pats in our town have a tradition of providing meals for several days when a family returns from the US. It is such a blessing as you're re-stocking your fridge and pantry to not have to scramble to feed your family, as well. Having lived life together with several of these families for 5+ years, we've developed "favorites." Dishes of each other's that we like the best. One of mine is a friend's 3-Bean Salad. Makes me want to fly out just so I can return to some of her cooking (seriously, I get the recipe for everything she makes for us).

• 1 can chick peas (drained)
• 1 can green beans (drained)
• 1 can kidney beans (drained)
• onion, minced (optional)
• green pepper, minced (optional)
• 1/2 cup vinegar
• 1/2 oil (not olive oil)
• 2 TBL sugar
• dash oregano
• dash salt
• dash pepper

1. Mix all ingredients
2. Refrigerate overnight

Sweet Mustard Dressing

from my mom
makes about a cup and a half
great on spinach salad or just about anything else (it makes salad, with chicken, an acceptable meal at our house)

1/2 onion
1 t salt
1 t celery seed
1 T vinegar
2 T mustard
1/2 C sugar

1 c oil

Whirl first group of ingredients in blender

Slowly add oil

Tip: do not add the oil all at once. It takes a very long time to blend, if you do. Ask me how I know.

Hint: this recipe can be made without the celery seed. It changes the taste, but it is still good.