Place the canned beans (green beans, garbanzo beans, and kidney beans) into a colander and lightly rinse with cold water; let drain.
Place drained beans in a large bowl. Add onions, sugar, rice vinegar, olive oil, salt, pepper, and red pepper flakes, stirring to combine.
Marinate in refrigerator overnight, stirring occasionally. Toss again before serving.
Substitutions or Additions Ideas: In season, yellow wax beans are pretty to add. I have added Great Northern Beans. Red onion may be used in place of green onions. Fresh garlic also gives zip.
Serves many.
* When fresh green beans are available, use those. Drop into boiling water and simmer for seven minutes, drain and put into ice water to stop further cooking.
Marinated Bean Salad Recipe: https://whatscookingamerica.net/karencalanchini/marinatedbeansalad.htm