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Beans
are a member of the legume family and were introduced into
America by West African cooks. Most beans come from pods which
are tough, stringy and inedible. Not only are beans an excellent
source of fiber, they are one of the world's most important food
groups. Vinegar and sugar enliven the flavor
and texture of beans. This is a barbecue and picnic classic.
1 (14 ½-ounce) can green beans
1
(15-ounce) can garbanzo beans
1 (15
¼-ounce) can kidney beans
½ cup
shredded yellow onion
2
tablespoons coarsely chopped red onion
½ cup
canola oil
½ cup
apple cider vinegar
¾ cup
granulated sugar
½
teaspoon salt
¼
teaspoon ground black pepper
1. Drain
the green beans, garbanzo beans and kidney beans
in a medium-sized
colander.
2. In a large glass
bowl, mix the yellow onion, red onion,
oil, vinegar,
sugar, salt and pepper.
3. Toss the drained
beans with the cider dressing. Cover
the
salad and refrigerate for 24 hours.
Hint: Marinated beans are
also delicious served over lettuce
with
shredded carrots. Use the marinade as a dressing.
Makes
8 servings
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