Bean there, done that.

Three-bean salad has been done countless times in countless ways, but I never realized they were so easy to make. Once put together, they are able to last in the fridge for up to a week, but it usually doesn't make past the fifth day in the company of some tortilla/pita chips. This can also be packed as lunch with some quinoa or rice. 

Ingredients top down: red onion, celery, fresh corn off the cob, kidney beans, edamame, pinto beans, and most importantly cucumbers. Drowned in apple cider vinegar, olive oil / sesame oil, salt + pepper. The cider vinegar and cucumber makes it real refreshing on a warm day and the beans are what makes this salad filling on its own. The dish gets better overnight in the fridge.

Definitely making an appearance at the next Forth of July BBQ!