Source: Enlitened Kosher Cooking by Nechama Cohen

A colorful bean salad that is easy to make and full of flavor.

Servings

Dressing
2 tbsp Oil, olive, extra virgin
3 tbsp cold water
0.25 cup apple cider vinegar (unfiltered)
3 tbsp sweetener (sugar substitute)
1 pinch salt and pepper
2 medium garlic cloves , peeled and minced
1 red onion , peeled, halved, and sliced into rings (for garnish)

Salad
10 oz canned cut green beans , drained
10 oz Beans, yellow, mature, cooked , drained
4 oz Beans, kidney, unsalted, fat free, canned , drained
2 oz canned garbanzo beans (chickpeas), unsalted , drained
0.5 cup fresh chopped celery
0.5 cup chopped green bell peppers , seeded
0.5 cup red bell peppers, sliced , seeded

1 Open all the cans and discard the liquid. Rinse kidney beans and chickpeas in their open cans under cold water and drain.
2 Put all beans into an airtight container and shake to mix.
3 Add the remaining ingredients. Mix dressing with a whisk and pour over salad. Toss and refrigerate.
4 Garnish with onion rings.

It is best to prepare this salad a day in advance. When ready to serve, transfer to a glass bowl and toss ingredients. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.