1 lb Cut Green Beans, drained (lightly blanched and iced)
1 lb Cut Yellow Beans, drained (lightly blanched and iced)
1 lb Red Kidney Beans or Black beans, drained and rinsed
1 lb chickpeas, drained and rinsed
¼ cup Chopped yellow Bell Pepper
½ cup chopped Red Bell Pepper
1 cup sliced Purple Onion (sweet onion)
½ cup Cider Vinegar
⅓ cup Vegetable Oil
½ cup Granulated Sugar (scant)
1 tsp Salt
1 tsp Pepper
If using fresh green & yellow beans, lightly steam or blanch until crisp cooked then plunge into an ice water bath to stop the cooking process. Drain when cool. Layer the vegetables into a large bowl. In a small bowl whisk together the vinegar, the oil, and salt and pepper to taste. Add little at a time onto the vegetables, gently tossing them until completely added.
Cover and chill in the refrigerator until ready to serve.