- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (16 ounces) lima beans, rinsed and drained
- 1 can (16 ounces) green beans, drained
- 1 can (16 ounces) wax beans, drained
- 1 cup thinly sliced celery
- 1 large green pepper, chopped
- 1/2 cup thinly sliced onion
DRESSING
- 1/3 lemon juice
- 1/4 cup extra virgin olive oil
- 1-1/2 tsp ground mustard
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
Place the first seven ingredients in a large bowl. Combine dressing
ingredients; mix well. Pour over bean mixture; toss gently. Cover and
refrigerate for 6 hours or overnight, stirring occasionally. Serves
10 to 12.
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