This Three Bean Vegetable Salad is perfect for picnics and potlucks! It keeps well, travels well, and everyone loves a simple and flavorful salad that's as colorful and delicious as it is healthful!
4 cups green beans, fresh or frozen, cooked tender-crisp
1 15-ounce can of kidney beans, drained and rinsed
1 15-ounce can of garbanzo beans, drained and rinsed
1/3 cup red wine vinegar
1/2 cup white onion, chopped
3 ribs celery, diced
2 medium carrots, diced
1 large garlic clove, minced or crushed
1 cup Italian dressing
salt and freshly ground black pepper to taste
Cook the green beans until they're bright green and tender but still slightly crisp. Submerge the green beans in ice water to stop the cooking process. Strain and set aside.
Meanwhile, drain and rinse the kidney and garbanzo beans, and add them to a large bowl. Add the green beans and red wine vinegar and toss to coat.
Cover and refrigerate for at least one hour, or overnight if possible.
Add the onion, celery, carrots, garlic, and Italian dressing. Toss to combine. Season to taste with salt and freshly ground black pepper.
Keep refrigerated and enjoy within 3 to 5 days.
