This recipe is inspired by one of the bartenders at my favorite pub. She gave me some of her homemade bean salad to try and it was so yummy that I wanted to make one of my own. So I did; with beer, of course. This salad is super easy and so tasty. It keeps really well, so you can make it and enjoy it all week long with lunch or as a side dish. I used Two Roads No Limits Hefeweizen, but you can use any good wheat beer. One-beer Three-Bean Salad 1 12-oz Bottle Wheat Ale 1 Tbsp Dijon Mustard 3 Tbsp White Wine Vinegar 4 Oz Grape Seed Oil Salt And Pepper 1 16-oz Can Cut Green Beans 1 16-oz Can Kidney Beans, Rinsed & Drained 1 16-oz Can Garbanzo Beans, Rinsed, & Drained 1 Small Sweet Onion, Minced 1 6-oz Can Sliced Black Olives, Drained 1 Cup Cucumber, Peeled, & Chopped Cucumber 1/2 Cup Fresh Parsley, Chopped 1 Cup Crumbled Feta Cheese Pour the beer into a small saucepan and cook over medium heat. Cook until reduced to a thin syrup. Set it aside to cool. Combine the beans, onion, olives, parsley, and cucumber in a large bowl. Pour the cooled beer into a jar or small bowl and mix in the mustard, oil, salt and pepper. Mix well. Drizzle the vinaigrette over the bean mixture. Mix in the feta cheese; toss to coat. Chill until ready to serve.