1 can Kidney Beans
1 can Black Beans
1 can Cannellini Beans
1 can Black Eyed Peas
1 red pepper, minced
½ red onion, minced (any onion will be fine)
1 green onion, minced
1-2 cloves of garlic, chopped fine
¼ cup Italian parsley, chopped
¼ cup cider vinegar
¼ cup extra virgin olive oil
Salt and Pepper to taste, but 1 teaspoon each will work.
In a bowl large enough to hold everything, whisk the oil and vinegar together. Drain the beans and rinse gently, then dump into the bowl.
Add the rest of the ingredients and correct the seasoning. Refrigerate for a few hours before serving to allow the flavors to blend together.
Most beans will work, so whatever you have in your cupboard will most likely be fine. And the more the merrier; as you can see, I have 4 kinds of beans in my 3 bean salad!