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2 cups cut green beans
2 cups dark red kidney beans (or 15 oz. can)
2 cups garbanzo beans (or 15 oz. can)
1 medium red onion, chopped
medium green pepper, chopped
1/2 cup canola oil
1/2 cup white vinegar
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon white pepper
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1) Bring a pot of salted water to a boil. Cook green beans just until crisp-tender, about 5 minutes, then drain and run under cold water.
2) Drain canned beans and rinse. Toss green beans, kidney beans, and garbanzo beans with onion and bell pepper.
3) Whisk together the oil, vinegar, sugar, salt, and white pepper. Pour vinaigrette over the beans. Chill at least 4 hours before serving. Flavor improves with overnight marinating.
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