Title: Bean Medley
Categories: Salad Bean
Yield: 4 Servings

1/2	c	Red kidney beans
1/2	c	Garbanzo beans
1/2	c	Black-eyed peas
1		Red onion
1/4	c	Chopped shelled Brazil nuts
1/2	c	Quartered seedless green grapes
2	ts	Chopped fresh cilantro, to garnish
DRESSING
3	tb	Olive oil
4	ts	Garlic wine vinegar
1	ts	Prepared mustard
	pn	Sugar

Soak the kidney beans, garbanzo beans and black-eyed peas in water overnight. Drain and put into a pan. Cover with clean water, and bring to a boil. Boil rapidly for 10 minutes, then drain. Return to the pan, and cover with water. Simmer for 1 hour, or until thoroughly cooked. Drain and let cool.

Put the beans into a serving bowl. Halve and slice the red onion, then add to the beans with the nuts and grapes.

Put all the dressing ingredients into a screw-top jar, and shake well. Pour over the beans, and serve, garnished with cilantro.

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