Three Bean Salad

Servings:

2 C green (and/or purple and yellow) beans
2 C Vermont cranberry beans
2 C garbanzo beans
(1 green pepper, diced; optional)
½ med onion, diced (or scallions)
C honey
1/3 C apple cider vinegar
½ tsp salt

Cook (steam or boil, depending on the bean) and drain beans well. Place in bowl. Bring sugar, vinegar, and salt to a boil, stirring so that sugar is dissolved. Pour over beans. Cover, chill overnight. Stir in green pepper and onion. Add a dash of pepper if desired.