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Five Bean Salad


1 cup extra virgin olive oil
1/3 cup balsamic or red wine vinegar
1 Tbs Dijon-style mustard
2 cloves garlic, peeled and coarsely chopped
Salt and freshly ground pepper to taste
1 can (16 oz) garbanzos
1 can (16 oz) red kidney beans
1 can (16 oz) black beans
1 can (16 oz) green string beans
1 can (16 oz) yellow wax beans
1 medium sized onion, chopped
1/2 cup 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.

Yield: 8 to 12 Servings

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