Festive Bean Salad

 1-1 lb. frozen Cut Green Beans
½ red onion, very thinly sliced
⅓ cup Olive Oil
⅓ cup Red Wine Vinegar
1 Tab. Dijon mustard
1½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 can (15.5 oz.) Cannellini, drained and rinsed
1 can (15.5 oz.)C Peas, drained and rinsed
1 can (15.5 oz.) Red Kidney Beans, drained and rinsed

Bring medium pot filled with water to boil over medium-high heat. Add green beans; cook until beans are heated through, turn bright green and are crisp-tender, about 5 minutes.
Add onions to colander. Strain green beans in colander with onions; rinse under cold water until cool; drain well.

In large bowl, whisk together olive oil, vinegar, mustard and Adobo until well combined. Gently stir in cannellini beans, chickpeas, red kidney beans and green bean-onion mixture. Gently toss to combine; cover and refrigerate until beans are chilled and seasoned through, about 2 hours. Serve chilled or room temperature