wjsullivan.net

Three Bean Salad

Recipes / Salads

• 1 can (15 to 16 ounces) cut green beans, drained
• 1 can (15 to 16 ounces) cut garbanzo beans, drained
• 1 can (about 16 ounces) red kidney beans, drained
• 1 chopped green bell pepper
• 3 scallions, chopped
• 1/2 cup cider vinegar
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon pepper

Rinse and drain beans. Combine beans, green pepper, and scallions. Whisk together remaining ingredients until emulsified; pour over bean mixture. Toss it well and chill for at least 4 hours. Store in refrigerator. Serves 10 to 12.

Notes

White vinegar works fine too. Celery or red onion can also be good additions. I wonder if vegan bacon bits would be good?