Source: Enlitened Kosher Cooking by Nechama Cohen

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

Servings

Dressing
2.0
2 tbsp  Oil, olive, extra virgin 3.0
3 tbsp  cold water 0.25
0 1/4 cup  apple cider vinegar (unfiltered) 3.0
3 tbsp  sweetener (sugar substitute) 1.0
1 pinch  salt and pepper 2.0
2 each  medium garlic cloves 1.0
1 each  red onion
Salad
10.0
10 oz  canned cut green beans 10.0
10 oz  Beans, yellow, mature, cooked 4.0
4 oz  Beans, kidney, unsalted, fat free, canned 2.0
2 oz  canned garbanzo beans (chickpeas), unsalted 0.5
0 1/2 cup  fresh chopped celery 0.5
0 1/2 cup  chopped green bell peppers 0.5
0 1/2 cup  red bell peppers, sliced

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.