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Thee-Bean Salad

Note: Adapted from Peg Bracken's I Hate to Cook, and Sorority Cookbook, Blythe CA, 1970.   This editor uses fresh-cooked beans and often adds soybeans to replace some of the garbanzos.  This dish is indispensable for low-cholesterol dieters!  Substitute some of the vinegar with some lime juice, add some cilantro and it becomes a Mexican salad.  Make it into a Greek salad by adding some feta cheese and chopped kalamata olives.  (These ideas from Moosewood Restaurant's Daily Special Cookbook.)

For the dressing:
2/3 cp cider vinegar
1/3 cp olive or vegetable oil
1/2 cp sugar
1 t salt
Tabasco to taste or cajun spices

For the vegetables:
1 can each green, kidney, and garbanzo beans, drained and rinsed
1 medium onion, thinly sliced
1 green pepper, thinly sliced
1 clove garlic, peeled and crushed

1. Blend dressing ingredients well.
2. Pour over combined vegetables and mix well.
3. Better if refrigerated before serving.