This is a variation on one of my favourite salads as introduced to me by ex-Caracas Rinconette, now Brussels based Sharon Campbell. Usually served up with husband Chris's fabulous BBQ mixed grills at the Boca de Uchire Beach House. Oh, Happy Days. 

A yummy three bean salad recipe is made with lima beans, Spanish onions, chickpeas (or green beans' sorry Sharon, not following your original recipe!) kidney beans, vinegar, and sugar and oil. A marinated three bean salad, perfect for BBQs or any occasion.

Three Bean Salad serves 8.

Ingredients for three bean salad recipe

1 (8-ounce) can lima beans

1 (8-ounce) can chick peas

(or use 1 can cut green beans)

1 (8-ounce) can red kidney beans

1 medium Spanish onion, sliced and chopped.

1/2 cup chopped green pepper

1/2 cup chopped celery

(Keep some celery leaves for a garnish)

2/3 cup vinegar

1/2 cup salad oil

1/4 cup sugar

3 cups halved cherry tomatoes

1 teaspoon celery seed

Directions for three bean salad recipe

Drain canned beans.

In large bowl combine lima beans, chickpeas, (or green beans) red kidney beans, onion, and green pepper.

Whisk together vinegar, vegetable oil, sugar, and celery seed.

Pour vinegar mixture over vegetables and toss lightly.

Reserve celery leaves

Cover and refrigerate for eight hours or overnight, stirring occasionally.

Garnish the edges of serving dish with celery leaves

Lightly toss in cherry tomatoes

Drain before serving

Serve with hot pita bread