My version of the standard Three Bean Salad features four different beans and is more calorie-friendly with less oil and sugar. This is the perfect side for picnics, grilling and barbecue. It's a perfect blend of savory and sweet!
Open all cans and drain and rinse in the colander in this order.
Dump in kidney beans and rinse well.
Dump in garbanzo beans and rinse.
Dump in green beans and wax beans and rinse lightly.
Slice red onion.
Mix oil, vinegar and sugar together.
Dump beans in mixing bowl. Add red onion (separated in rings.) Pour dressing over beans/onion. Add salt and pepper and stir to incorporate.
Cover and refrigerate overnight. Stir the salad periodically while it is marinating in the refrigerator.
Prior to serving, drain off excess marinade.