1 1/2 cups cooked, drained red beans (1–15 ounce can)
1 1/2 cups cooked, drained white beans or chickpeas (1–15 ounce can)
1/2 pound fresh green beans, cut into 1/2-inch lengths (or 8 ounces frozen, thawed)
1/2 pound fresh cauliflower, coarsely chopped around 1/2-inch pieces
Dressing:
3 T olive oil
3 T apple cider vinegar
1 small clove garlic, minced
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
Combine drained cooked beans, green beans and cauliflower in a large bowl. Pour dressing ingredients over and mix thoroughly but gently so the beans don’t break up too much. Allow to marinate at least one hour. Will keep refrigerated five days.
Find it online: https://hilahcooking.com/three-bean-salad-recipe/