5 Bean Salad Recipe

• 1/3 c. EDEN Brown Rice Vinegar Or possibly- Eden Red Wine Vinegar
• 1/2 c. EDEN Extra Virgin Extra virgin olive oil
• 1/4 c. EDEN BarleY Malt
• 1/3 c. EDEN Shoyu
• 15 ounce Can EDEN Pinto Beans liquid removed
• 15 ounce Can EDEN Black Kidney Beans liquid removed
• 15 ounce Can EDEN Navy Beans liquid removed
• 15 ounce Can EDEN Garbanzo Beans liquid removed
• 1 x Cucumber, peeled cut in lengthwise strips and sliced
• 10 sm Red radishes cut in half and sliced
• 2 stalk of celery, sliced
• 1 bn Green onions sliced diagonally
• 1 med Green pepper, diced
• 1/2 med Bunch fresh parsley minced fine Oregano, thyme, basil, mint

1. Prepare a marinade of vinegar, extra virgin olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or possibly mixing in a blender.
2. Mix thoroughly with vegetables, beans and herbs.
3. Marinate in refrigerator for 4 hrs or possibly longer.
4. desired and serve chilled.
5. Prep Time: 15 min
6. Yield: 9 servings

vinegar, olive oil, shoyu, pinto beans, liquid removed, garbanzo beans, cucumber, red, stalk of celery, green onions, green pepper, parsley

Taken from cookeatshare.com/recipes/5-bean-salad-61644 (may not work)