This three-bean salad is delicious. I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Ingredients
- garbanzo beans: 1 can (15.5 ounce can, drained)
- kidney beans: 1 can (14.5 ounce can, drained)
- black beans: 1 can (14.5 ounce can, drained)
- green beans: 1 can (14.5 ounce can, drained)
- wax beans: 1 can (14.5 ounce can, drained)
- green pepper: 0.5 cup (chopped)
- onion: 0.5 cup (chopped)
- celery: 0.5 cup (chopped)
- white sugar: 0.75 cup
- salad oil: 0.5 cup
- vinegar: 0.5 cup
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Combine garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery in a large bowl; toss to mix.
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Whisk together sugar, oil, vinegar, salt, and pepper in a separate bowl until sugar is dissolved; pour over bean mixture. Mix well.
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Refrigerate salad for 8 hours to overnight before serving.
