1 cup elbow macaroni pasta, or your favorite pasta
1 can cut green beans, drained (15 oz)
1 can kidney beans, drained and rinsed (15 oz)
1 can white soybeans, drained and rinsed (15 oz)
1 medium purple onion
½ cup white vinegar
1/4 cup vegetable oil
1/4 sugar, to taste
salt and pepper, to taste
Cook pasta according to directions on package. Drain and cool to room temperature.
Prep the onion – peel and dice the purple onion. Place the pieces in a bowl of water for 10 minutes to take some of the bite out of the onion. Meanwhile, make the rest of the salad.
Whisk oil, vinegar and sugar in a medium bowl. (Put in small amounts of sugar at a time – some people like this salad sweeter than others. You can always add more at the last step) Add in all beans, cooled pasta and drained onion pieces. Toss well, season with salt and pepper if desired. Taste – if you need more sugar, add 1 tsp at a time.
Chill for at least 2 hours before serving (longer is better – you can even make this the day before).