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Janet's 3-Bean Salad

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2 c. well drained cooked/cooled pinto beans

1/4 c. well drained cooked/cooled brown or green lentils

1 can green beans, well drained

about 3 c. finely shredded cabbage 

1 to 2 stalks celery and tops, diced

1/4 to 1/2 finely diced onions

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in large bowl: mix the pinto beans, lentils, green beans, cabbage, celery, onions. Prepare dressing and add to the salad. Mix well, cover and chill.  Makes 4 to 6 servings.

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Dressing:

2/3 c. cider vinegar

about 1/2 c. sugar (to taste)

1/3 c. avocado oil or other mild oil

salt and pepper

1 clove garlic, minced (optional)

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Heat vinegar and sugar jut until sugar is dissolved, remove from heat, add oil, salt, pepper, 

allow to cool until just warmish.