Per 1 cup
1 16-ounce can green beans
1 16-ounce can yellow wax beans
1 16-ounce can red kidney beans
2 stevia packets
2⁄3 cup vinegar
1⁄3 cup extra-virgin olive oil
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
Drain the beans. Slice the onion thinly, then cut the slices into quarters. Whisk together the stevia, vinegar, oil, salt, and pepper. Combine the beans, onions, and dressing, mixing well.
Chill at least 4 hours, or overnight, stirring occasionally. If desired, salad can be drained before serving.