Instructions: In a large bowl, toss courgette, onion and celery. Cover with boiling water; let stand for 1 hour. Drain, Add beans, oranges and water chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; =

boil for 1 minute. Pour over salad; cover and refrigerate 24 hours = before serving.

Yield: 16-20 servings

* Editors note: Home-canned or fresh green and wax beans can be substituted for the purchased canned beans. Use 2 cups each, and if = using fresh beans, cook until crisp-tender before adding to salad.

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