Bean Salad

by Amelia
(FL)

1 lb of cooked chickpeas
1 lb of cooked pinto beans
1 cups green beans
2 red onions, chopped

Dressing:

1/2 cup olive oil
1/3 cup raw apple cider vinegar
2 tsp salt
2 tablespoons chopped fresh rosemary

Combine first 3 ingredients. Mix dressing and toss over beans. Let marinade in fridge for several hours before serving and enjoy! This recipe is inexpensive, delicious and great for picnics and potlucks.