We have tons of beans in our pantry. When kidney beans and green beans were $.39 a can I stocked up on several cases each. Now that we are trying to save some money and I needed an easy dish for a picnic I was really happy to have these beans on hand!
The nice thing about the salad is that it can be made a day ahead of time and it will taste even better having soaked up all the vinegar in this dish.
I am not a big fan of beans but will eat them. But, this salad? This is amazing. It has tons of flavor and adding celery, yellow pepper, and onion really amps up the dish to a new level.
There were several vegetarians at the picnic who were glad to have a dish that just about everyone could eat.
I highly suggest that you double or triple this recipe if you are taking it to a gathering.
- 1 (16 oz) can chickpeas (garbanzo beans), drained and rinsed
- 1 (16 oz) can kidney beans, drained and rinsed
- 1 (16 oz) can green beans, drained
- 1 small onion, diced
- 1 yellow (or red) pepper, seeded and diced
- 1-2 stalks celery, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup, vegetable oil
- 1/4 cup sugar+ , as needed to taste
- salt and black pepper
- Drain and rinse garbanzo beans and kidney beans. Add them to a large bowl. Drain green beans and add to bowl. Add chopped onion, celery, and pepper to bowl.
- In a small saucepan mix oil, vinegar, and sugar. Heat over medium heat until sugar is fully dissolved. Let cool before stirring into vegetables. Add salt and pepper to taste.
- Refrigerate for at least one hour before serving. Best if left overnight.
Tip: If you are doubling or tripling the recipe do not double or triple the oil. Use 1 1/2 times the oil for a double batch or 2 times the oil in a triple batch. If vinegar is to strong add a bit of oil at a time until flavor is to your liking.