四豆沙拉

The vinegar and red peppers give it just enough tang without overpowering the beans. I've been eating it straight from the jar as a quick lunch side, and the wax beans stay firm instead of going mushy.

The kidney and garbanzo beans give this a heartier bite than the usual three-bean versions, and the red peppers add a nice little crunch. Sweet-tangy ratio is spot on, not too sugary like some canned salads get.

I was surprised by how well the vinegar and red peppers balance the sweetness—perfect for a quick lunch side. The beans stay firm even after a few days in the fridge.