Baba's Three-Bean Salad

Growing up, "Baba" referred to my grandmother--mom's mom. Boy could she cook. She'd be 112 today. Baba used to make this salad every summer and store it in a big glass jar. When we were kids, that bean jar was like a never-ending story--always full and ready to go. It keeps quite well. Store tightly covered in fridge for up to a week. Just stir or turn container occasionally.

• Ready In: 20 mins
• Serves: 15-18
• Yields: 1/2 cup

Ingredients

• 1 (20 ounce) can red kidney beans
• 1 (16 ounce) can  cut green beans, drained
• 1 (16 ounce) can  cut wax beans, drained
• 1  cup  thinly sliced sweet onion
• 1⁄2 cup  sliced  pimento stuffed olive
• 1⁄3 cup sugar
• 1⁄2 cup vinegar
• 1⁄4 cup  salad oil

Directions

1. Drain kidney beans; rinse with cold water and drain again.
2. Combine all beans in a bowl with onion and olives.
3. Add sugar, vinegar and oil; mix lightly.
4. Chill at least 24 hours.
5. Use slotted spoon to serve.