Great on the buffet table, or for a picnic, but also an excellent staple in the fridge because it will last up to 2 weeks – the perfect side!
1 can (19 ounces) dark red kidney beans, drained
1 can (19 ounces) garbanzo beans (chick peas), drained
1 1/2 cups fresh, frozen or canned cut green beans
1 cup sliced celery
1/2 large onion, sliced thinly (red or white)
1/2 medium green or red bell pepper, sliced and cut 1-inch pieces
1/2 cup white vinegar
1/2 cup oil
1/2 cup granulated sugar
1 clove garlic, minced
¼ cup basil leaves, chopped
1 teaspoon salt
½ teaspoon ground pepper
If using fresh green beans, place in a pot of boiling water for 2 minutes and refresh in cold water.
In a large bowl, combine all vegetables.
In a 3-quart saucepan, combine vinegar and remaining ingredients. Bring to a boil and remove immediately from heat.
Pour vinegar mixture over vegetables. Mix well. Cover and chill overnight, stirring several times.
To serve, drain marinade.