BEAN SALAD   From the kitchen of Susan Sheridan


1 – 15 oz. Can of Chick Peas                            Serves 4 – 6

1 -15 oz. Can of Black Beans  (or your choice of 3 kinds of beans)

1 – 15 oz. Can of Red Beans

½ cup sugar     3 teaspoons salt      1 teaspoon black pepper

½ cup Red Wine Vinegar         ½ cup Olive Oil

1 medium Red onion sliced thin ( or half the onion sliced)

1 green, yellow, orange or red bell pepper sliced into thin strips

Open cans of beans and rinse clear. Layer bowl with one can of beans than layer with sliced onions & peppers, repeat layers with the remaining beans, finishing with some onions & peppers on top. Combine sugar, vinegar, olive oil, black pepper and salt in small cooking pot on stove top, heat at medium stirring to dissolve sugar bring to boil.  Pour hot mixture over beans in bowl. Let set covered for 10 minutes. Place covered in refrigerator to marinate over night or 1 hour. Serve cold.