Tangy Bean Salad
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can green beans, rinsed and drained
1 medium onion, sliced in thin long strips
1 cup white vinegar or apple cider vinegar (tangier)
3/4 cup sugar
sea salt, to taste
black pepper, to taste
1. In a bowl, combine black beans, cannellini beans, garbanzo beans, green beans, and onion; stir to evenly combine.
2. In a medium saucepan over medium-high heat, combine vinegar and sugar; stir frequently for about 4 to 5 minutes, making sure the sugar dissolves in the vinegar.
3. Pour the vinegar-sugar mixture over the beans and onions. Add in salt and pepper; stir until well combined.
4. Chill for 2 hours then enjoy!
Source of recipe: This recipe is from my stepfather-in-law. I was glad that he made this when we came up for the holidays. I lived on this for lunch for days. This recipe is very easy to make and will last a long time in the refrigerator. It is also very easy to change up this recipe and add different beans or vinegar to create a different taste. I hope you enjoy!
SO HOW'D IT GO?
Thanks, that's a good idea too! Right now I'm pretty hooked on Del Monte's Fresh Cut canned Green Beans. They taste the way my grandma used to make them. :-)
This sounds yummy. The only thing I would do differently would be to use frozen green beans, so they had a bit of crunch. ;)b