photograph by Matt Hulsman

Yield: 6 servings.

½ cup apple cider vinegar
¼ cup sugar
¼ cup canola oil
1 teaspoon salt
½ teaspoon black pepper
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can white shoepeg corn, drained
1 green bell pepper, finely chopped
¼ cup fresh flat-leaf parsley, chopped
2 tablespoons finely chopped red onion

In a small mixing bowl, whisk together vinegar and sugar until sugar dissolves. Continue whisking and slowly add canola oil. Whisk in salt and pepper, and set aside.

In a large mixing bowl, combine kidney beans, black beans, chickpeas, corn, bell pepper, parsley, and onion. Pour dressing over beans and toss. Refrigerate for a minimum of 4 hours before serving. After 2 hours, toss again so that dressing coats all the ingredients.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.