Hominy Bean Salad

• 2 cups fresh green beans, cut into 2-inch pieces
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can hominy, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup celery, sliced
• 1 cup red onion, thinly sliced
• 1 medium red pepper, julienned
• 12 cup white wine vinegar or 12 cup cider vinegar or 12 cup seasoned rice vinegar
• 12 cup fresh cilantro, minced
• 14 cup olives or 14 cup canola oil
• 2 teaspoons sugar
• 1 garlic clove, minced
• 12 teaspoon salt
• 12 teaspoon fresh coarse ground black pepper

1. Place green beans in a saucepan and cover with water.
2. Bring to boil and cook uncovered for 8-10 minutes or until crisp-tender.
3. drain and rinse under cold water.
4. In a serving bowl, combine green beans, kidney beans, hominy, black beans, celery, onion and red pepper.
5. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well.
6. Pour over vegetables and stir gently to coat.
7. cover and refrigerate for at least 1 hour.

fresh green beans, kidney beans, hominy, black beans, celery, red onion, red pepper, white wine vinegar, fresh cilantro, olives, sugar, garlic, salt, fresh coarse ground black pepper

Taken from www.food.com/recipe/hominy-bean-salad-430223 (may not work)