Ingredients
Beans and Vegetables
- 2 (14.5 ounce) cans cut green beans, drained
- 1 (14 ounce) can cut wax beans, drained
- 1 (16 ounce) can dark red kidney beans, drained
- 1 (15.5 ounce) can garbanzo (chickpea) beans, drained
- 1/2 cup red onion, minced
- 1/2 cup diced green bell pepper
Dressing
- 1/2 cup white sugar
- 2/3 cup apple cider vinegar
- 1/3 cup vegetable oil
- 1/4 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Drain and Mix Beans and Vegetables: Drain the canned green beans, wax beans, kidney beans, and garbanzo beans thoroughly. Place them in a large mixing bowl along with the minced red onion and diced green bell pepper. Stir everything together well to combine.
- Prepare the Dressing: In a small bowl, whisk together the white sugar, apple cider vinegar, and vegetable oil until the sugar is dissolved and the mixture is well blended.
- Combine Salad and Dressing: Pour the dressing over the mixed beans and vegetables, then add the black pepper and salt. Toss everything thoroughly to ensure the beans and vegetables are evenly coated with the dressing and seasoning.
- Chill and Serve: Cover the salad and refrigerate it for at least 4 hours or preferably overnight to allow the flavors to meld. Before serving, give the salad a good toss to redistribute the dressing and flavors.
Notes
- For a fresher crunch, use fresh green beans and wax beans that have been lightly steamed instead of canned.
- This salad tastes best when chilled overnight but can be served after a minimum of 4 hours.
- Adjust sugar and vinegar to taste if you prefer it more sweet or tangy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
