Multi-Bean Salad

2 cups cooked kidney beans

2 cups cooked chickpeas

1 cup steamed (fresh) green beans

½ cup chopped scallions; ½ cup finely minced red onion;

¼ cup chopped fresh parsley

Add the above to: ½ cup vinegar (cider or wine); ¾ cup mixed olive and safflower oils; 1 t salt; lots of fresh black pepper; a few dashes of oregano; ½ t basil; 3 cloves crushed garlic; 1 T dry red wine; juice from ½ large lemon. Other possible additions include ½ cup of any or all of the following: broccoli; black olives; sun dried or fresh tomatoes; pine nuts. If you cool the beans IN the marinade, they really absorb the flavors.

copyright © Katzen, Mollie. The Moosewood Cookbook. Ten Speed Press, Berkeley, CA, 1977.