Low-Sodium Three Bean Salad

1 can no-salt-added (NSA) black beans, drained and rinsed
1 can NSA garbanzo beans (chickpeas), drained and rinsed
1 can string beans (green beans), drained and rinsed
1 small white onion, chopped or diced, or 1/2 cup chopped onion from the prepared produce/salad bar aisle
1/4 of a bunch of cilantro, leaves only (use parsley if you can't stand the taste of fresh cilantro)
1 each green, red, and yellow bell peppers
sugar to taste (recipe nutrition is based on 2 Tbsp)
Vinegar to taste (nutrition is based on 1/2 cup)

Throw all the beans into a bowl. Add the chopped onion. Chop the cilantro leaves (or parsley leaves) into small pieces and add them. Slice the peppers and remove seeds, stem, and pith, then chop them into squares and add them to the bowl, too.

Now sprinkle 2 to 3 Tablespoons of sugar onto the mixture, and toss thoroughly, until you can't see the sugar any more. Pour about 1/2 cup red wine vinegar or cider vinegar over this. Place a secure lid over the bowl, and refrigerate for at least 2 hours to let the flavors blend. It's even better if you let it chill overnight. If you think of it, turn the bowl over a couple of times to redistribute the vinegar.

Serve cold. Serves 8. Good for picnics, because between the sugar and the vinegar, it's very resistant to germs and so can be brought outside for a couple of hours safely, as long as it's kept covered.

Number of Servings: 8

Recipe submitted by SparkPeople user BUNRAB.