Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  kidney beans -- dry
  1                cup  lima beans -- dry
  1                cup  pinto beans -- dry
  1                cup  garbanzo beans -- dry
  1                cup  green beans
  1                     red onion -- chopped
  3        tablespoons  fresh chopped parsley
                        freshly ground black pepper -- to taste
                        - vinagrette-
     1/3           cup  virgin olive oil
     3/4           cup  red wine vinegar
  1           teaspoon  dry mustard
  3             cloves  garlic -- minced
  2          teaspoons  oregano

Preparation:

Soak all dry beans overnight in water to cover. Rinse and place in a larg e pot and fill with water to cover. Cook for 1 hour,or until done, then t urn heat off and add green beans. let sit in the hot water for 30 minutes . Drain. Mix in the onion, parsley, pepper and vinaigrett. Refrigerate ov ernight. Vinaigrette: Whisk all ingredients together and pour over salad.

Nutritional Information:

423 Calories (kcal); 11g Total Fat; (23% calories from fat); 21g Protein; 63g Carbohydrate; 0mg Cholesterol; 20mg Sodium