Best Bean Salad

- approx. 20   Serving Size - 1/2 cup   Points Plus per Serving - 3 Points+

Calories - 111.1,   Total Fat - 2.5g,   Carb. - 18.6g,   Protein - 4.4g,   Fiber - 4.6g

2-14.5 oz. cans of green beans (no added salt, if possible)
1-15.5 oz. can garbanzo beans, drained and rinsed
1-14.5 oz. can of black beans, drained and rinsed
1-14.5 oz. can of red kidney beans, drained and rinsed
1/2 cup finely chopped red pepper
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup extra virgin olive oil
3/4 cup red wine vinegar
1/3 cup granulated sugar
salt and pepper, to taste

1.  In large bowl, combine both cans of green beans, garbanzo beans, black beans, kidney beans, red pepper, celery, and onion.
2.  In small bowl, combine the olive oil, vinegar, and sugar and mix until sugar is dissolved.  Pour the dressing over the bean mixture.  Add salt and pepper, as desired.  Put bean salad in container with a lid, and store to marinade for at least 24 hours prior to serving.  Occasionally stir up the salad while marinating.