The Best Ever Bean Salad

By: Jessica Elliott

3 c. frozen green beans
3 c. canned kidney beans, drained
2 c. slivered yellow peppers
1.5 c. thinly sliced red onion
2 cloves garlic sliced

Dressing

1 and 1/3 c. red wine vinegar
2/3 c. honey
1 c. olive oil
1 tsp. Braggs' Amino Acids (or Worcestershire)
2 tsp. salt
1/2 tsp. black pepper

Combine veggies. Whisk dressing and pour over. Marinate overnight. This will keep for weeks, and my kids LOVE it!