Bean Salad (updated 6/27/23)
1 can wax beans (or 1 lb fresh)
1 can green beans (or 1 lb fresh)
1 can kidney beans
1 can garbanzo or cannellini beans
1 small onion, chopped
Dressing: (adjust to your liking for sweeter or more tangy)
1/2 cup sugar
2/3 cup cider vinegar
1/4 cup oil
1 tsp kosher salt
Drain and rinse canned beans. If using fresh beans, cook 4-5 minutes in boiling water, cool quickly by draining and putting into ice water, drain.
Combine dressing ingredients, pour over beans. Marinate in refrigerator, preferably overnight, or at least a few hours.
Makes 8-10 servings