Two-Bean Pepper Salad

Yields1 Serving

1 pound green beans, cut into 1 inch pieces

1 can ( 15-16 oz) red kidney/garbonzo/or cannellini beans

1 cup purple onion, sliced into thin rings

1 cup sweet red pepper, finely chopped

1/2 cup apple cider vinegar

1/3 cup vegetable oil

1/2 cup granulated sugar

salt and pepper to taste

Blanch the green beans until just tender.

Drain and rinse the beans and the canned beans.

Combine the beans with the sliced onions and peppers.

Mix together the cider vinegar, vegetable oil and sugar until the sugar is well dissolved. Add salt and pepper to taste. Pour over beans and onions and toss well.

Refrigerate for several hours before serving.

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Two-Bean Pepper Salad