Ingredients

• 1 (16-ounce) can of each of these: red kidney beans, yellow wax beans, green beans, garbanzo beans*
• 1 large red onion, sliced
• 1 large green pepper, sliced
• 1/2 c. vinegar
• 1/2 c. oil (such as canola or sunflower)
• 1 c. sugar
• Salt and pepper to taste

*Note: You can substitute fresh, cooked green and yellow beans for canned.

Directions

Drain and rinse the canned beans. Combine beans, onion and green pepper in a large bowl. Mix vinegar, oil and sugar in separate container. Pour over bean mixture and stir well. Season with salt and pepper. Marinate at least three hours in the refrigerator.

Makes 10 servings.

Per serving: 310 calories, 12 grams (g) fat, 44 g carbohydrate and 8 g fiber.

Recipe courtesy of Utah State University Extension.