Bean Salad seem to get better the longer you have it. You can mix any of your favorite beans and have a tangy salad. I use Splenda in place of the sugar and it is delicious. Trying to watch a few calories, but hard when you like to cook and eat.
To get started you need:
1-14.5 ounce can green beans, drained
1-14.5 ounce can wax beans, drained
1-14.5 ounce can red kidney beans, drained
1-15 ounce garbanzo beans, drained
1 medium bell pepper, chopped (green, yellow or red)
1 small red onion, chopped
1/4 cup sugar (or 1/4 cup Splenda)
1/3 cups Canola oil
1 ½ teaspoon salt
½ teaspoon black pepper
2/3 cup white vinegar or wine vinegar
Combine all drain vegetables in a large bowl that has a lid.
In a container with a lid, combine onion, bell, pepper, sugar, oil, salt, black pepper and vinegar; cover and shake.
Pour over beans and mix all together gently.
Chill and serve.
Image credit: https://flic.kr/p/6nggru