Five Bean Salad

Unicorn (unicron@prodigy.net)
Thu, 23 Jul 1998 04:11:24 -0400

I make a big batch of this and keep it in the refrigerator to go with
sandwiches, soups, or just by itself. In my opinion, this is the perfect
"Summertime and the Cookin' is Easy" recipe because it's quick, easy, and
everyone loves it. As with most of the recipes this week, you can make a
double batch and let your hungry ones help themselves to it.

Five Bean Salad

1 cup (250 ml) extra virgin olive oil
1/3 cup (80 ml) balsamic or red wine vinegar
1 Tbs (15 ml) Dijon-style mustard
2 cloves garlic, peeled and coarsely chopped
Salt and freshly ground black pepper to taste
1 can (approx. 16 oz, 450 g) garbanzos (chick peas, ceci)
1 can (approx. 16 oz, 450 g) red kidney beans
1 can (approx. 16 oz, 450 g) black beans
1 can (approx. 16 oz, 450 g) green string beans
1 can (approx. 16 oz, 450 g) yellow wax beans
1 medium-sized onion, chopped
1/2 cup (125 ml) fresh parsley leaves, coarsely chopped

Combine the olive oil, vinegar, mustard, garlic, salt, and pepper in a
blender or food processor and process at high speed until emulsified. In a
large colander drain and rinse the canned beans. Combine with the dressing
and the onion and parsley in a large bowl, tossing to mix ingredients
thoroughly. Chill for at least 2 hours. Serves 8 to 12.