1 cup (250 ml) extra virgin olive oil
1/3 cup (80 ml) balsamic or red wine vinegar
1 Tbs (15 ml) Dijon-style mustard
2 cloves garlic, peeled and coarsely chopped
Salt and freshly ground black pepper to taste
1 can (approx. 16 oz, 450 g) garbanzos (chick peas, ceci)
1 can (approx. 16 oz, 450 g) red kidney beans
1 can (approx. 16 oz, 450 g) black beans
1 can (approx. 16 oz, 450 g) green string beans
1 can (approx. 16 oz, 450 g) yellow wax beans
1 medium-sized onion, chopped
1/2 cup (125 ml) fresh parsley leaves, coarsely chopped
Instructions:
Combine the olive oil, vinegar, mustard, garlic, salt, and pepper in a
blender or food processor and process at high speed until emulsified. In a
large colander drain and rinse the canned beans. Combine with the dressing
and the onion and parsley in a large bowl, tossing to mix ingredients
thoroughly. Chill for at least 2 hours. Serves 8 to 12.
