Three types of beans are tossed with onion, garlic and artichoke hearts in a tangy vinegar dressing.

Ingredients

1/3 cup sugar
1/2 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 (15-ounce) can lima beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/4 cup capers, drained
4 garlic cloves, minced
1/2 cup artichoke hearts, drained
1/2 cup red onion, minced
3/4 cup fresh parsley, chopped

Directions

Whisk the sugar, vinegar and oil together in a medium mixing bowl.
Combine remaining ingredients together in a large mixing bowl. Add dressing and stir until ingredients are coated. Refrigerate a minimum of 3 hours or overnight before serving.
Makes 10 servings.