Dug this gem out of Ma's old recipe binder. It's misnamed because there are 4 kinds of beans. Went over big with the corned beef.
1 can cut wax beans
1 can cut green beans
1 can dark red kidney beans
1 can garbanzo beans (chick peas)
1 Valdalia or Peru Sweet Onion
1 red Bell pepper
1 teaspoon black pepper
1 cup cider vinegar
1/3 cup extra virgin olive oil (get the good stuff)
9 teaspoons of sugar (or 9 packets of Splenda)
Open and drain liquid all beans. To reduce salt, soak beans in warm water for 15 minutes and drain again.
Dissolve sugar into vinegar, add olive oil. Dice onion and pepper into small pieces. In a large bowl, mix drained beans with diced onion and pepper. Sprinkle black pepper on top, pour sweetened vinegar/oil over it and gently toss to prevent breaking up the beans.
Cover and refrigerate overnight.
Eat and enjoy!