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3-Bean Salad

3-Bean Salad

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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12 people

Ingredients
  

  • 1 15-oz can garbonzo beans/chickpeas drained and rinsed
  • 1 15-oz can kidney beans drained and rinsed
  • 1 15-oz can cut green beans drained (and cut to size of kidney beans)
  • 1 cup diced red onion
  • 1 cup diced green/red/yellow/orange pepper
  • 1 cup diced tomatoes
  • 1 cup diced cucumbers
  • 1/4 cup vinegar (white, red-wine, rice-wine, apple-cider, flavored)
  • 1/4 cup vegetable, olive or avocado oil
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper

Instructions
 

  • Combine all beans and vegetables in a large bowl.
  • Combine vinegar, oil and sugar in a small mason jar (or bowl), shaking (stirring) until sugar is fully dissolved.
  • Stir in salt and pepper and pour over beans/vegetables.
  • Refrigerate (stirring occasionally to distribute dressing) for at least 2 hours.

Notes

This salad will stay fresh for several days in the refrigerator.
Keyword beans, kidney beans, recipe, salad, side dish, simple, summer