3 Bean Salad is such a simple dish and extremely easy to make.  I think it tastes great.  I use it as a  lunch item as I can take a jar in and eat it all week!  Sometimes you just don’t want to have the same old salad “healthy” lunch – I like to switch it up!

If you have a different bean preference you can surely substitute (I know many bean salads have wax beans in them – but it’s my preference to not have them).  Also, depending on the container you have them stored in – you may need more or less of the vinegar brine.  You want the beans to be basically covered in the liquid so they absorb the good flavor.  I liked using a mason jar because you can pack the beans in tightly and not need as much liquid to cover the beans.

If you like 3 Bean Salad and want some more ideas you should check out:

Caprese Salad with Avocado

Eggplant Caviar

Zucchini Pizza Planks

3 Bean Salad

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Ingredients

• 1 15 oz can garbanzo beans (chick peas)
• 1 15 oz can kidney beans
• 1 15 oz can green beans
• 4 C vinegar
• 1 C white sugar

Instructions

1. Rinse all beans (while rinsing chick peas take the "shells" off) and mix together
2. Combine vinegar and sugar slowly, while stirring to dissolve all the sugar into the vinegar
3. Place beans in air tight container (I used mason jars) and cover with vinegar mixture
4. Let sit in refrigerator for 24 hours before eating
5. You may need more or less of the vinegar mixture to cover the beans at the ratio of 1 C vinegar to 1/4 C sugar