It's really strange, but my pickiest eater just loves bean salad. Luckily, it's the sort of recipe you can make when you only have pantry staples. It's flexible and easy.
1 can chickpeas, drained
1 can black beans, rinsed and drained
1 can green beans, drained
1 tbsp. Dijon mustard
1/3 cup. apple cider vinegar
2 tbsp. sugar
2 tbsp. olive oil
1/8 tsp. freshly ground black pepper
Mix together last four ingredients and toss with beans. Refrigerate, stirring on occasion, for four hours before serving.