It seems that everyone loves the combination of five beans in this salad, especially when they are combined with olive oil, vinegar, sugar and a touch of rosemary and a sprinkle of parsley leaves. Not only for the healthy conscious, but also great for picnics and potlucks. Once tasted, one just can't get enough! Special thanks to my Tennis Tousan colleague for his assistance with this recipe.
1 (15 ounce) can of cut green beans
1 (15 ounce) can of kidney beans
1 (15 ounce) can of black beans
1 (15 ounce) can of white beans servings.
1 (15 ounce) can of carbanzo beans
1 small onion chopped
2 stalks of celery chopped
1 medium red pepper chopped
3/4 cup of apple vinegar
1/2 cup olive oil
3/4 cup sugar
1 teaspoon pepper
1 teaspoon salt
3 teaspoons of rosemary
3 teaspoons of parsley
1. Drain and rinse beans and place in large bowl.
2. Add other ingredients, then mix, and let stand for an hour in the refrigerator
3. Enjoy up to 15 servings!