Ingredient :

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1 x 8-ounce can red kidney beans
1 x 8-ounce can cut green beans
4 cup shredded cabbage
2 med tomatoes, cut into wedges.
1/3 cup salad oil
1/4 cup cider vinegar
1/2 tsp sugar
1/4 tsp chili powder
1 med avocado

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Method :

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* Drain kidney beans and green beans. In a large salad bowl toss together kidney beans, green beans, cabbage and tomato wedges.
* For dressing, in screw-top jar combine salad oil, vinegar, sugar, chili powder and 1/4 teaspoon salt. Cover and shake to mix well. Pour over vegetables; toss gently to coat. Cover and chill several hours or overnight. Peel, seed and chop avocado, add to salad before serving.
* Makes 6 to 8 servings.