Bean salads are always a big hit at summer barbecues and family get-togethers. They are easy to prepare and very inexpensive to make. They make a great accompaniment to any meal.

Three Bean Salad

1 can green beans
1 can kidney beans
1 can wax beans
3/4 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1/2 tsp. salt

Drain beans. Heat remaining ingredients in a saucepan until heated through. Pour over beans and refrigerate before serving.

Oriental Bean Salad

1/4 lb. fresh mushrooms, sliced
1/4 c. vegetable oil
1/4 c. lemon juice
2 tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. ginger
1/8 tsp. pepper
1 (9 oz.) pkg. French cut green beans, cooked
1 (9 oz.) pkg. Italian green beans, cooked
2 cups bean sprouts, drained
1/2 cup sliced water chestnuts

Combine oil, lemon juice, soy sauce, garlic, ginger and pepper; pour over the mushrooms and toss to coat. Combine remaining vegetables and add to mushrooms; mix well. Chill thoroughly. Turn into serving bowl.

Green Bean Salad

2 (16 oz. each) cans cut green beans
1 small to medium onion, sliced thin
1/2 medium green pepper, cut in thin strips
1/8 tsp. oregano
1/8 tsp. dill weed
1/8 tsp. sweet basil
1/4 tsp. celery salt
1 clove garlic, crushed
1/4 c. red wine vinegar
1/4 c. vegetable oil
Salt and pepper to taste

Drain beans well and place in mixing bowl; add all remaining ingredients (crush herbs before adding for better flavor); toss mixture gently; cover and store in refrigerator at least 2 hours, tossing several times.

Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

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