This recipe is courtesy of the Arico Foods newsletter.

Summer Bean Salad from The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman

1/2 cup wine vinegar
1/2 cup vegetable oil [use canola or grapeseed for soy-free]
3/4 cup sugar
1 large red onion, sliced thin
1 green paper, cut into rings or strips
1 - 15oz can cut green beans
1 - 15oz can cut wax beans
1 - 15oz can kidney beans
1 - 15oz can garbanzo beans

In a small bowl, blend together the vinegar, oil, and sugar. Set aside.
Drain the juice from the 4 cans of beans and empty them into a large bowl. Combine the sliced green peppers, onions, and beans. Stir the dressing and pour over the vegetables. Refrigerate several hours or overnight and toss again. Makes 10 to 12 servings.

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