Winnipeg’s International Centre
The longer the salad marinates in the fridge, the more flavourful it will be.
2 cans green beans, drained
1 can red kidney beans, drained
1 can chickpeas, drained
1 small onion, chopped
1/2 cup white vinegar
1 tsp salt
1/2 cup white sugar
1/4 cup oil
1. In a large bowl, place the drained beans, chickpeas, and onion.
2. In a small pot, over medium-high heat, combine vinegar, salt, and sugar. Bring the mixture to a boil and remove from heat. Add oil.
3. Pour liquid over beans and combine.
4. Refrigerate salad for 1-2 hours, or overnight. Serve chilled.
Yield 6 servings