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A refreshing summertime salad. This makes enough for a quart for your family, plus a pint for a friend and one serving size bowl to eat after it has marinated one hour. I have brought this to potlucks. Hopefully we all shall be able to enjoy more meals together with friends and family. This is a flex recipe. If you like onions, add more. If you prefer green beans, add two cans and leave out one of the others. You could also add an extra splash of cider vinegar for more flavor. I used fresh parsley from our garden.

Ingredients

Canned green beans, one can

Canned garbanzo beans, one can

Canned kidney beans, one can

Canned cannellini beans, one can

White onion, ¾ cup,chopped

Cider vinegar, ¼ cup

Extra virgin olive oil, ¼ cup

Honey, 1 tablespoon

Dijon mustard, 1 teaspoon

Fresh parsley, ¾ cup,chopped

Salt, to taste Black pepper, to taste

Preparation

Open the cans and drain the liquid. Rinsing the beans is optional to remove salt. Place into a large bowl. Add the chopped onion and parsley. In a separate smaller bowl, add the olive oil, cider vinegar, mustard, honey, salt and pepper. Mix or whisk together and add to the bean mixture. Mix well and marinate one hour in the refrigerator before serving. Eat within four days.