1 (14-16 ounce) can cut green beans
1 (14-16 ounce) can red kidney beans
1 (14-16 ounce) can chickpeas
1 green bell pepper, chopped
1 medium red onion, chopped
2 stalks celery, chopped
3/4 cup sugar
2/3 cup balsamic vinegar
1/4 teaspoon salt1/2 teaspoon pepper
1/3 cup olive oil
DIRECTIONS:
Drain beans with a strainer and wash them thouroughly in cold water. Make sure to get rid of excess water before mixing them together in a big bowl. Put them in a cool place and cover while preparing your veggies. Then mix those in, and cover once more. If it is hot in where you are preparing food, you might want to put them in the refrigerator.
In a separate bowl, mix your ingredients for the dressing. When finished, pour this over your beans and veggies, stir thoroughly, and put back in the refrigerator overnight.
