- 2 15-ounce cans garbanzo beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 cup chopped yellow onion
- 1 cup chopped green pepper
- 1 cup white vinegar
- 1/2 cup olive oil
- 1/4 cup sugar
- 1 tsp celery seed
- 1 tsp dry mustard
- 2 cloves garlic, minced
Combine garbanzo beans, black beans, kidney beans, onion, and green pepper in a medium bowl. Combine remaining ingredients in a small bowl and mix well. Pour dressing over bean mixture; stir lightly to coat beans.
Cover and refrigerate at least four hours, stirring occasionally.
12 servings