Three Bean Salad

Tangy and sweet, this has a little less sugar than other recipes. I plan to try this with splenda. Adapted from my More With Less Mennonite cookbook. Either canned or dried, cooked beans may be used. I chose my favorite beans, but many other kinds can be substituted.

• Ready In: 15 mins
• Serves: 10-12

Ingredients

• 2  cups  cut green beans
• 2  cups dark red kidney beans (or 15 oz. can)
• 2  cups garbanzo beans (or 15 oz. can)
• 1  medium red onion, chopped
• 1  medium green pepper, chopped
• 1⁄2 cup canola oil
• 1⁄2 cup white vinegar
• 1⁄2 cup sugar
• 1  teaspoon salt
• 1⁄4 teaspoon white pepper

Directions

1. Cook green beans till tender.
2. Drain canned beans and rinse.
3. Toss beans with onion and pepper.
4. Combine the oil with remaining ingredients and pour over the beans.
5. Chill at least 4 hours before serving.
6. Flavor improves with marinating overnight or longer.