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
• 3 ripe avocados, peeled and sliced
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• 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