Three Bean Salad

Ingredients

• 14.5 ounces canned cut green beans – drained
• 15 ounces canned kidney beans – drained and rinsed
• 15 ounces canned chickpeas – drained and rinsed
• 0.5 cups red onion – thinly sliced
• 0.5 cups celery – thinly sliced
• 0.5 cups cider vinegar
• 0.25 cups granulated sugar
• 1 tsp kosher salt
• 0.5 tsp celery seed
• 0.25 tsp black pepper – freshly ground
• 0.25 cups vegetable oil

Instructions

1. Drain and rinse the canned kidney beans and canned chickpeas, and drain the canned cut green beans.
2. In a large bowl, combine the drained beans with the red onion and celery.
3. In a separate bowl, whisk together the cider vinegar, granulated sugar, kosher salt, celery seed, and black pepper until the sugar dissolves; slowly whisk in the vegetable oil until emulsified.
4. Pour the dressing over the bean mixture and toss to coat thoroughly.
5. Cover and refrigerate 4–12 hours, tossing once halfway, until the flavors meld and the beans are well seasoned.
6. Toss again just before serving and serve chilled.