4 Bean Salad

• 1 can (14.5oz) cut green beans - drained and rinsed
• 1 can (14.5oz) yellow wax beans - drained and rinsed
• 1 can (15oz) dark red kidney beans - drained and rinsed
• 1 can (15oz) garbanzo beans (chick peas) - drained and rinsed
• 1/2 cup diced red onion
• 1/4 cup diced green bell pepper (optional)
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper

1. If you can, use low sodium unsalted beans.
2. Open and dump all of your beans into a collander, rinse with cold lightly running water gently tossing to ensure you rinse off all the canned juices.
3. This removes any "tinny" flavors.
4. Allow to sit about 15 minutes to drain.
5. Meanwhile dice your onions and bell peppers, and make your vinaigrette.
6. In a large bowl whisk together vinegar, sugar, salt and pepper until sugar and salt are dissolved.
7. Slowly drizzle in olive oil while whisking continuously.
8. Gently this the beans once more to shake off excess water still clinging on.
9. Slowly pour beans into bowl of vinaigrette.
10. Add onion and green pepper and gently stir to coat.
11. Cover and refrigerate at least 4 hours before serving.
12. Overnight is best for the flavors to really meld, so this is a great "make ahead" dish!
13. To serve: Because "evoo" solidifies when cold, remove salad from fridge and let sit out about 30 minutes before serving.
14. Give it another stir to redistribute vinaigrette, dish up and enjoy!

yellow wax beans, dark red kidney beans, garbanzo beans, red onion, green bell pepper, apple cider vinegar, sugar, extra virgin olive oil, salt, black pepper

Taken from cookpad.com/us/recipes/358084-4-bean-salad (may not work)