Hearty Three-Bean-and-Ham Salad

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 2 teaspoons sugar
• Salt and freshly ground black pepper to taste
• 1 pound thick-cut ham steak (from your supermarkets deli counter), cut into 1/2-inch pieces
• One 15-ounce can kidney beans, rinsed and drained
• One 15-ounce can chickpeas, rinsed and drained
• One 15-ounce can cut green beans, rinsed and drained
• 2 scallions (white and light green parts), chopped
• 4 ounces pepper Jack cheese, cut into 1/2-inch pieces (optional)
• 1 head Bibb lettuce

1. To make the dressing: In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper.
2. In a medium bowl, combine the ham, kidney beans, chickpeas, green beans, scallions, and pepper Jack cheese (if using).
3. Add the dressing and gently toss until combined.
4. For each portion, arrange 2 leaves of Bibb lettuce to make a bowl on a plate and fill with the bean salad.
5. This salad gets better as it sits (up to 4 days, refrigerated), so its perfect for picnics and potlucks.

olive oil, red wine vinegar, sugar, salt, counter, kidney beans, chickpeas, green beans, scallions, pepper, bibb lettuce

Taken from www.epicurious.com/recipes/food/views/hearty-three-bean-and-ham-salad-378625 (may not work)