- net weight ounces canned low-sodium kidney beans, drained and rinsed
- net weight ounces canned low-sodium pinto beans, drained and rinsed
- net weight ounces canned low-sodium green beans, drained and rinsed
- bell pepper(s), chopped
- fluid ounces vinegar
- fluid ounces canola oil
- fluid ounces sugar
- fluid ounces ground black pepper
Mix the kidney beans, pinto beans, green beans, and bell pepper in a mixing bowl.
In a separate bowl, mix the vinegar, canola oil, sugar, and black pepper. Pour the liquid mixture over the bean salad. Toss together.
Serve immediately or chill overnight for even better flavor.