Three (or Four) Bean Salad

This is an updated Mom favorite for picnics and barbecues and is best made the day before the event. Perfect for 4th of July. You will need a 2.5 qt non-metal bowl or dish.      Serves 6-8

1 can cut green beans, drained or 1-1/2 cups frozen cut green beans, cooked and chilled

1 can cut wax beans, drained

1 can kidney beans, drained and rinsed

1 can garbanzo beans, drained and rinsed (opt.)

½ small purple or Vidalia onion, thinly sliced

½ to 1 cucumber, peeled and thinly sliced

Dressing:

3 TBSP lemon juice

3 TBSP cider vinegar

3 TBSP avocado oil (I don’t recommend olive oil as it congeals in the fridge.)

3 TBSP sugar (Hey, it was 6 TBSP in my Mom’s 1960s recipe!)

1 tsp sea salt

1 tsp fresh marjoram, finely chopped or ¼ tsp dried

¼ tsp ground sumac, pink peppercorns, or black pepper (opt.)

            Place the beans, sliced onions, and cucumber in a large non-reactive bowl.  In an 8 oz. measuring cup, mix the lemon juice, vinegar, avocado oil, sugar, and seasonings.  Blend and pour over the vegetables.  Stir to coat, cover, and refrigerate, preferably overnight.  If you get the chance, stir the contents several times as they marinate.