Three-Bean Salad

Though its precise origin is unknown, three-bean salad appears to have been popular in the 1950s. What is known is that a vinaigrette dressing was often used with this salad, which typically included kidney, waxed, and green beans along with some finely sliced onions. Because it didn't contain mayo, the salad lasted longer, making it ideal for picnics. Break the mold and try out various beans to create your own blend if you want to. Although it's also excellent and filling on its own, it makes a terrific high-protein, high-fiber addition to a sandwich.

Ingredients:

• 1 15-ounce can of garbanzo beans, drained and rinsed
• 1 15-ounce can of kidney beans, drained and rinsed
• 2 cups fresh green beans, cut into 1-inch pieces
• 1/4 cup red onion, very thinly sliced
• 2 tablespoons, chopped parsley
• 1/3 cup apple cider vinegar
• 3 tablespoons granulated sugar
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Instructions:

1. Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
2. Place the kidney beans, garbanzo beans, green beans, red onion, and parsley in a large bowl.
3. In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, and pepper.
4. Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.