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
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Core, seed, and finely chop the bell pepper.
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Finely chop the onion.
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Combine the bell pepper, onion, kidney beans, chickpeas, and green beans together in a large storage container or glass jar.
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In a small bowl, whisk together the vegetable oil, vinegar, sugar, salt, and black pepper.
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Pour the vinaigrette over the beans and toss.
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Cover and refrigerate for 24 hours before serving.