Ingredients
1 pound cut fresh green beans1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) cut wax beans, drained1 cup julienned peeled jicama1 medium sweet red pepper, finely chopped4 green onions, thinly sliced2 tablespoons finely chopped seeded jalapeno pepper1/3 cup sugar1/3 cup cider vinegar1/4 cup canola oil2 tablespoons lime juice2 tablespoons minced fresh cilantro1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan, bring 5 cups water to a boil. Add green beans; cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the black beans, garbanzo beans, wax beans, jicama, red pepper, onions, jalapeno and green beans.
In a small bowl, whisk the sugar, vinegar, oil, lime juice, cilantro, salt and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.
