Besides knowing how to use a can opener, there’s no need for any special talents when you make this easy three bean salad. And with a homemade dressing, this pantry salad is a classic potluck favorite that can be made in 15 minutes or less.

Ingredients

1 15- ounce can green beans
1 15- ounce can kidney beans
1 15- ounce can wax beans
1 15- ounce can garbanzo beans or chickpeas
1/2 small sweet yellow onion
2/3 cup white wine vinegar
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup canola oil
1/2 teaspoon kosher salt

Instructions

Drain each can of beans in a strainer and rinse with cool water and shake gently to drain then add to a mixing bowl.
Thinly slice the yellow onion and add to the bowl.
Whisk the vinegars and sugar in a small bowl with the canola oil and kosher salt. Pour over the beans and onion and toss lightly.

Refrigerate for 2 hours or overnight and serve chilled or at room temperature.

NOTE
Stored in an airtight container or mason jar, the salad will keep in the refrigerator for at least a week if not more.

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SALADS