4 Bean Salad

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
3/4 lb. fresh green beans
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans garbanzo beans, drained and rinsed
2 medium celery stalks, sliced
1 pt. grape tomatoes
1/2 small red onion, chopped
1/3 C red wine vinegar
3 Tbsp. olive oil
2 tsp. Dijon mustard
Ingredients
3/4 lb. fresh green beans
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans garbanzo beans, drained and rinsed
2 medium celery stalks, sliced
1 pt. grape tomatoes
1/2 small red onion, chopped
1/3 C red wine vinegar
3 Tbsp. olive oil
2 tsp. Dijon mustard
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. black pepper

Directions
1. Cook green beans in boiling water for 7 minutes. Drain and rinse.
2. Add black beans, kidney beans, garbanzo beans, celery, tomatoes and onion to green beans.
3. Whisk together red wine vinegar, olive oil, mustard, salt, sugar and pepper. pour over beans and veggies, mixing well; refrigerate till cold.
4. Good in fridge for a few days.