Several years ago, Christian and I went to a family reunion at his Aunt Becky and Uncle John Staub’s house overlooking the  Verde River, in northern Arizona. We spent the weekend at their beautiful property, which they have named Rancho Relaxo, enjoying meals outdoors and each other’s company. Christian and I are vegetarians, and Aunt Becky made a point to have many dishes that we could eat. I couldn’t stop eating this salad, and learned it was a recipe from Becky’s mother, Sally Burrell. It is perfect for any potlucks or picnics you have this summer. 

Serves 6–8

Ingredients

• 1 15-ounce can cut green beans, drained, or 2 cups blanched green beans, cut into 1-inch lengths
• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 15-ounce can red kidney beans, rinsed and drained
• 3/4 cup granulated sugar (you can cut to 2/3 cup, if desired)
• 2/3 cup cider vinegar
• 1/3 cup vegetable oil
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste

Instructions

Put the drained and rinsed beans into a large glass bowl. In a separate bowl, mix together the sugar, vinegar, oil, salt, and pepper, and stir together until the sugar is dissolved. Pour over beans and gently stir. Cover the bowl and refrigerate until cold. This will keep for several days, refrigerated.

Emily Rishel