My kids really like this salad. You can use whatever three types of beans you like, or you can make up the “bean count” and make it a five-bean salad. I’ve used yellow wax beans and black beans. The original recipe I adapted this from called for kidney beans (but personally I find the skin of kidney beans to be a little tougher than I like... but maybe it was the way I cooked them).

1 can green beans (or use fresh if they’re in season and steam them)
1 can lima or small butter beans (same thing)
1 can garbanzo beans or pinto beans (or both)
1 medium onion, chopped
1 diced green or red pepper (optional)
Dressing: (make a little more if you’re using more beans to be sure you have enough)
1/3 cup olive oil
1/2 cup cider vinegar
1/3 cup sugar
1 teaspoon of salt (more or less to taste)

Drain and rinse all beans and combine them in a bowl with the onion and pepper (if using). In a lidded glass jar, combine the dressing ingredients. Shake vigorously until the sugar is fully dissolved. Pour over beans and stir. Chill at least 2 hours (but 8 hours or overnight is better), stirring once or twice to marinate evenly. Just before serving, taste and add more salt if needed.

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