Avocado and Bean Salad

Ingredients:

  • 3 cans kidney beans, drained
  • 3 cans green beans, drained
  • 1 large red onion, thinly sliced and separated into rings
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  • 3 ripe avocados, peeled and sliced
  • 3/4 cup sugar
  • 1 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. dried basil leaves, crushed

Directions:

Toss beans, onion and avocados. Shake remaining ingredients in tightly covered jar. Pour dressing over salad; toss. Refrigerate, covered, at least 3 hours. Just before serving, toss and drain.

By Robin from Washington, IA

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