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Title: 5 Bean Salad
Categories: Salad
Yield: 9 Servings
| 1/3 | c | EDEN Brown Rice Vinegar OR- Eden Red Wine Vinegar |
| 1/2 | c | EDEN Extra Virgin Olive Oil |
| 1/4 | c | EDEN BarleY Malt |
| 1/3 | c | EDEN Shoyu |
| 15 | oz | Can EDEN Pinto Beans - drained |
| 15 | oz | Can EDEN Black Kidney Beans - drained |
| 15 | oz | Can EDEN Navy Beans - drained |
| 15 | oz | Can EDEN Garbanzo Beans - drained |
| 1 | Cucumber; peeled - cut in lengthwise strips - and sliced | |
| 10 | sm | Red radishes - cut in half and sliced |
| 2 | Stalks of celery; sliced | |
| 1 | bn | Green onions - sliced diagonally |
| 1 | md | Green pepper; diced |
| 1/2 | md | Bunch fresh parsley - chopped fine |
| OPTIONAL | ||
| Oregano, thyme, basil, mint | ||
Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desired and serve chilled.
Prep Time: 15 minutes Yield: 9 servings
Per serving: 360 Calories; 13g Fat (31% calories from fat); 16g Protein; 47g Carbohydrate; 0mg Cholesterol; 656mg Sodium