Three Bean Salad

Ingredients

• 1 can cut green beans, 15 oz, drained
• 1 can wax beans, 15 oz, drained
• 1 can red kidney beans, 15 oz, drained and rinsed
• 1 can garbanzo beans, 15 oz, drained and rinsed
• 1 small red onion, thinly sliced
• 1 green bell pepper, diced
• 2/3 cup granulated sugar
• 2/3 cup apple cider vinegar
• 1/3 cup vegetable oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 teaspoon celery seed

Before you cook

• Drain all the canned beans and rinse the kidney and garbanzo beans until the water runs clear.
• Slice the red onion paper thin and dice the bell pepper.
• Let the sliced onion soak in cold water for 10 minutes to take off its raw edge, then drain it.

Steps

1. Whisk the sugar, vinegar, oil, salt, pepper, and celery seed together in a bowl until the sugar dissolves.
2. Combine all four kinds of beans in a large nonreactive bowl.
3. Add the drained onion and diced bell pepper.
4. Pour the dressing over the beans and stir until everything is coated.
5. Cover the bowl and refrigerate for at least 8 hours or overnight, stirring once or twice.
6. Drain off most of the marinade before serving, or lift the salad out with a slotted spoon.