I’ve got an easy to make 3-bean salad recipe for you! It’s a little sweet and a lil zesty! Perfect for a picnic, travels well, BBQ and even lunch! I love anything vinegar and sweet so this is just perfect!
2 (14.5 oz.) can cut green beans
1 (15.5 oz.) can dark red kidney beans
1 ( 15.5 oz.) can garbanzo beans
1 small onion, finely chopped
3/4 c. white vinegar or apple vinegar
3/4 c. granulated sugar
1/2 c. canola or vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
Let’s make it:
Drain all the green beans. Drain and rinse kidney & garbanzo beans as well. Place beans in a large bowl; add chopped onion.
Toss gently to combine, making sure not break the beans. In a small bowl, combine vinegar, sugar, oil, salt, and pepper. Whisk until well combined and sugar is dissolved. Pour vinegar mixture over beans. Stir gently to combine. Place in refrigerator and marinate beans for at least 2 days to allow flavors to meld, stirring once a day.
You can serve after at least 2 hours chilled as well!