Three Bean Salad

I'm not a huge fan of bean salad, but I really do like this one. It has just enough sweetness while not being too acidic. It is also very fast and easy. I have done the dressing without bringing the vinegar, oil and sugar to a boil. That works, too and makes it even faster!

Prep time: 5 minutes
Cook time: 5 minutes
Serves 12 people

Ingredient	Always have it	Usually have it	Usually don’t have it	Grocery aisle
green beans				a
black beans				a
pinto beans				a
onion				a
vinegar				a
oil				a
brown sugar				a
pepper to taste				a

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Ingredients

1. 15 oz. can green beans
2. 15 oz. can black beans
3. 15 oz. can pinto beans
4. 1 onion, thinly sliced
5. 3/4 cup vinegar
6. 1/4 cup oil
7. 3/4 cup brown sugar
8. pepper to taste

Directions

1. First drain and rinse all of the canned beans. I just dump them in a colander and rinse them off with cold water. Then, dump into a large bowl and add the thinly sliced onions. Meanwhile, in a quart sized saucepan, combine the vinegar, oil and sugar. Bring to a boil, remove from heat immediately, and pour over the beans and onions. Stir together, adding a little pepper if you like. Chill and serve.