I was casting around for a cool, yet nourishing, salad entrée on a hot summer's day, and put this together. My husband, who is not overly enthusiastic about mixed bean salads, really liked it.

Three Bean Pasta Salad

1 15-oz can small lima beans, drained
1 15-oz can red kidney beans, rinsed and drained
1 15-oz can green beans, drained
1/2 jar of roasted red peppers, cut in pieces
1 T dried Italian seasoning
1 T sliced kalamata olives
2 c cooked and cooled rigatoni or other pasta of choice

1. Mix all of the above together.
2. Pour the dressing over all, stir.
3. Refrigerate at least four hours, or overnight. Stir every hour or so.

DRESSING

1/2 c vinegar
1/2 c sugar
1/2 c salad oil

Mix well and pour immediately onto salad.