My mom always made it this way. She says the recipe calls for 8 oz. cans of beans, but she uses the "soup can sized" cans (about 15 oz.). She also says when there's a lot of dressing left over after a few days but she's running out of beans, she rinses and dumps in another can of garbanzos or kidney beans and lets it marinate another 24 hours to extend the 3-bean salad-eating joy. It's not only a great side or picnic dish, it also makes a good lunch (or even light supper) on a hot day.

Ingredients

• 1 can green beans
• 1 can garbanzos
• 1 can red kidney beans
• 1/2 red onion, sliced in very thin rings
• 1/2 cup apple cider or white vinegar
• 1/4 cup oil
• 3 Tbsp. sugar
• 1 tsp. celery seed (optional)
• 1 clove minced garlic
• salt and/or pepper to taste

Directions

1. In a colander, rinse garbanzos, then green beans, then kidney beans (rinse the kidneys 2 or 3 times so your salad isn't pink) in cold water. Make sure they're well drained. After each is rinsed and drained, dump in a large bowl, or, preferably, a Tupperware with a well-fitting lid.
2. Mix other ingredients and add to the beans.
3. Stir gently.
4. Put lid on (or cover) and refrigerate.
5. Refrigerate for at least 24 hours. Every couple of hours, when you think of it, shake it gently and put it back (or, if you're not using something shakeable, stir and re-cover).
6. Serve cold or at room temperature.

This recipe was submitted by ketchupqueen on March 24, 2005.