Three Bean Salad

• 2 15oz cans green beans

• 1 15oz can kidney beans

• 1 15 oz can white beans (navy, Cannellini, or Great Northern are all fine)

• 1/4 cup finely diced white onion

• 1/4 cup finely diced green pepper

For the dressing:

• 1/2 cup avocado oil (canola is traditional, but also hard on the joints)

• 1/2 cup vinegar (white or apple cider)

• 1/2 cup organic sugar or coconut sugar

• 1/2 cup water

• 1 teaspoon salt

Drain and rinse the green, kidney, and white beans, add to a mixing bowl with the onion and green pepper.

Combine all dressing ingredients in a jar or small mixing bowl. Shake or whisk well to combine dressing ingredients, and immediately add to the salad bowl. Let sit for at least 30 minutes before serving, but this salad is best when made ahead and stored sealed in the refrigerator overnight.

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