BEAN SALAD!!!!!

1 14-oz can cut green beans, drained
1 14-oz can cut yellow wax beans, drained
1 14 oz can kidney beans, rinsed and drained
1 19 oz can chickpeas, rinsed and drained
1 red, yellow, or green bell pepper, seeded and chopped
2 stalks celery, chopped
1 small purple onion, finely chopped
A small handfull of fresh parsley, chopped
1/2 cup red wine vinegar or white vinegar
1/3 cup sugar
1/4 cup canola oil
1 clove garlic
salt and pepper


1. Combine all the beans, vegetables and parsley in a big bowl

2 In a small pot, combine the vinegar, sugar, oil, ggarlic and salt and pepper to taste. Set it over medium heat and bring the mesxtrure to a simmer. Cook for a few minutes, until the sugar dissolves completely., Set the vinaigrette asise to cool for a few minites before pouring it over the salad. Toss gently to coat all the beans well.

3 Cover and refrigerate overnight to allow the beans to marinate, and serve the salad cold.

Serves 8-10

Source: Rosendahl, Julie Starting Out: The Essential Guide to Cooking on Your Own. North vancouver: WHitecap ( 2006)