Three Bean Salad For A Crowd - cooking recipe

Ingredients

2 (14 ounce) cans dark red kidney beans
2 (14 ounce) cans cut green beans
2 (14 ounce) cans yellow wax beans
2 (14 ounce) cans garbanzo beans (chickpeas)
2 (14 ounce) cans cannellini beans (white kidney beans)
1 very large onion, cut into quarters and sliced thinly
1 green bell pepper, cut into quarters and sliced thinly (red bell pepper works too if you prefer that taste)
1 1/4 cups cider vinegar (I use Mrs. Bragg's natural)
1/2 cup extra light olive oil
1 1/4 cups water
1 teaspoon black pepper
1/2 teaspoon salt (I use fine grain sea salt)
1/2 teaspoon celery salt
1 teaspoon dried oregano
6 (1/16 ounce) packets , splenda (taste as you add, as some people don't like it too sweet and others want it sweeter) or 1 1/2 cups sugar (taste as you add, as some people don't like it too sweet and others want it sweeter)

Preparation

1. Open each can of beans, drain and rinse very well in a colander and pour into a very large pot.
2. Add sliced onion and bell pepper to beans.
3. In a separate bowl, mix vinegar, oil, water, and all seasonings. Whisk together until emulsified.
4. Pour dressing over beans and give them a quick stir.
5. Cover and refrigerate, mixing the beans once each day, so that they marinate evenly.
6. Drain and serve.