Four-Bean Salad


1 – (9oz) pkg frozen green beans
1 – (9oz) pkg frozen wax beans
3/4 C olive oil
1/2 Tbsp lemon juice
3/4 C wine vinegar
2 cloves of garlic, crushed
1 tsp dried oregano leaves
2 tsp sugar
1 – (15oz) can chick-peas, drained
1 – (15oz) can kidney beans, drained
1 small sweet onion, finely chopped
2/3 C celery, finely chopped

1. Cook green and wax beans according to package directions. Let cool
2. In a small bowl, combine oil, vinegar, lemon juice, garlic, oregano and sugar, mixing well.
3. In a large bowl, combine the 4 beans, onion and celery and pour the oil and vinegar mixture over them. Toss gently. Chill for several hour or overnight. If desired, drain the beans and serve in a lettuce-lined bowl.

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