Blast from the Past - Paula Deen's Three Bean Salad

Drain and rinse 1 can of wax beans.

Drain and rinse 1 can of dark red kidney beans.

Drain and rinse 1 can of green beans.

Add the drained beans to a bowl.

Add 1/2 diced red bell pepper to the bowl.

Add a few tablespoons of minced purple onion to the bowl.

Wipe 1 cup of sliced mushrooms with a damp rag to clean them, then add to the bowl.

In a separate bowl, combine 1/2 cup vegetable oil, 3 tablespoons wine vinegar, 1 tablespoon Dijon mustard, and 2 tablespoons Greek seasoning to make the dressing.

Pour the dressing over the beans and vegetables in the bowl.

Mix everything together and place in the refrigerator to marinate for about 4 hours.

Spice Level: