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
