This classic 1950s three-bean salad tastes much better when made with cooked dried beans and fresh green beans, rather than canned beans. Prepare the salad the day before because the beans need to marinate overnight in the vinaigrette.
Preparation time: 5 minutes, plus marinating overnight
Yield: 8 servings
1 small green bell pepper
1 small onion
2 cups cooked red kidney beans
2 cups cooked chickpeas
1 pound green beans, cut into 1-inch pieces and cooked
1/4 cup vegetable oil
1/3 cup white vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Core, seed, and finely chop the bell pepper.
Finely chop the onion.
Combine the bell pepper, onion, kidney beans, chickpeas, and green beans together in a large storage container or glass jar.
In a small bowl, whisk together the vegetable oil, vinegar, sugar, salt, and black pepper.
Pour the vinaigrette over the beans and toss.
Cover and refrigerate for 24 hours before serving.
Per serving: Calories 230 (From fat 74); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 151mg; Carbohydrate 33g (Dietary fiber 8g); Protein 9g.