Last weekend my friend Karen introduced me to what I believe to be the perfect chilled side dish—her super-easy, guilt-free four bean salad.  Finally, a salad that doesn’t taste like rabbit food, involve lettuce, or turn brown in three days.  It’s cheap, it’s fast, and it turns lunch time sandwiches and soups into a well-rounded meal.  And if that weren’t enough, this hearty salad tastes better the longer it sits in the fridge, but I don’t foresee it sitting around for long.

1 medium red onion, diced
1 can green beans, rinsed and drained
1 can yellow green beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can kidney beans, rinsed and drained
1 cup olive oil or vegetable oil
1/2 cup white wine or apple cider vinegar
1/2 cup sugar
Salt & Pepper, to taste

Combine all ingredients in a bowl with lid and toss.  Refrigerate.  Enjoy.  It’s that easy.