Tuesday, January 11, 2011

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

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.

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