Veggie Kitchen’s At Least 3 Bean Salad

This terrific salad is perfect anytime and makes a welcome side dish at a barbecue or buffet supper.
  
Preparation time: 30 minutes
Marinating Time: 4 hours
  
Makes 6-8 servings
  
Ingredients for Bean Salad:

1 15 oz. can each of kidney beans and garbanzo beans (rinsed and drained)
12 oz. each of yellow wax beans, Romano beans and string beans or haricot verts beans
2 celery stalks, diced
½ red onion, diced
1 cup fresh oregano leaves (or fresh parsley)
1 tbs of fresh rosemary, removed from stem and chopped
4 firm tomatoes cut into wedges for garnish
Salt and pepper to taste
1 cup of the Veggie Kitchen Roasted Bell Pepper Salad Dressing
  
Preparation for Bean Salad

1. Wash and cut the fresh beans and cook in a pot of boiling water for 7 minutes. Rinse and drain beans then plunge beans in a bowl of cold water. Drain and place beans in a large mixing bowl.
2. Add the kidney and garbanzo beans, diced celery, onion, fresh oregano and rosemary.
3. Add 1 cup of the dressing and mix well.
4. Cover the bowl and allow the bean salad to marinate for at least 4 hours before serving.

Cook’s Note:

Slice the tomatoes into wedges and let them marinate in the dressing. Garnish the salad with the tomato wedges before serving.