420 g can green beans

420 g can cannellini beans

420 g can red kidney beans

1 medium green capsicum, sliced and chopped finely

1 medium onion, sliced and cut up finely

½ cup vegetable oil

½ cup cider vinegar

¾ cup sugar

1 ½ tsp salt

½ tsp black pepper

1

Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together.

2

Marinate and refrigerate overnight.

Serving size: Entire recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.