Bean Salad

Course : Salads
Serves: 8
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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 medium red onion -- chopped
3 tablespoons fresh chopped parsley
1 teaspoon 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 / Directions:

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

1 Kitchen's say:
  (3 3/4 Stars!)
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