1 can (15.5 oz.) Kroger dark red kidney beans, rinsed and drained
1 can (15.5 oz.) Kroger garbanzo beans, rinsed and drained
¾ - 1 cup chopped red onion
¾ cup unseasoned rice vinegar
½ cup vegetable, corn or canola oil
¾ cup granulated sugar
1 heaping teaspoon Chinese (or Dijon) mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper
Instructions
Place edamame in separate glass bowl and microwave 2 minutes. In a large bowl, combine canned green beans, edamame, kidney beans, garbanzo beans and red onion, tossing lightly. Whisk rice vinegar, oil, sugar, Chinese mustard, salt and pepper in a separate small bowl until thoroughly blended. Pour dressing over bean-onion mixture and stir lightly to coat all ingredients. Can be enjoyed immediately. Refrigerate leftovers in tightly covered container. Makes about 11 ½ cups (about 15 servings of ¾ cup each).
Recipe by at https://kimgaleaz.com/2018/07/__trashed-2/