Three Bean Salad

2 cans green beans, drained

2 cans yellow beans, drained

2 cans red kidney beans, drained

1 can chickpeas, drained (also called garbanzo beans, but that would make it Four Bean Salad)

2 cans sliced black olives

Marinade:

1 1/2 cups evaporated cane juice

1 cup vinegar

2/3 cup extra virgin olive oil

2 tsp sea salt

1 chopped onion

1/2 tsp garlic salt

Combine beans and olives with marinade. Cover and refrigerate overnight. Serve with a slotted spoon to drain marinade.