- 2 (15 ounce) cans red kidney beans, drained
- 2 (15 ounce) cans cut green beans, drained
- 2 (15 ounce) cans garbanzo beans, drained
- 1 large sweet onion, sliced
- 3 cloves garlic, chopped
- 1 tablespoon white sugar
- 1 tablespoon Italian seasoning
- 1 cup rice wine vinegar
- 1 cup balsamic vinegar
- 1/4 cup olive oil, or more if needed
- 1/2 teaspoon salt, or to taste
- Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.