Bean Salad With Fresh Herbs

• 15 ounces, weight Can Of Great Northern Beans
• 15 ounces, weight Can Of Canelli Beans
• 15 ounces, weight Can Of Dark Red Kidney Beans
• 15 ounces, weight Can Of Light Red Kidney Beans
• 15 ounces, weight Can Of Black Beans
• 1/2 cups Flat-leaf Parsley, Chopped
• 1/2 cups Fresh Basil, Rolled And Thinly Sliced
• 3 Tablespoons Fresh Chives, Thinly Sliced
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Granulated Garlic Powder
• 1/4 teaspoons Granulated Onion Powder
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Black Pepper
• 2 Tablespoons Cider Vinegar

1. 1) Drain all canned beans into a large colander and rinse. Drain thoroughly. Put into a large mixing bowl and add parsley, basil, and chives.
2. 2) Drizzle with olive oil and gently mix until beans are coated. Sprinkle beans with garlic and onion powder, salt and pepper. Mix gently. Add vinegar and gently mix. Refrigerate until ready to serve. Store leftovers in the refrigerator. Makes about 10 one half cup servings.
3. The reason for adding the oil first and coating, is that it will make the seasonings all cling to the ingredients in the salad.

beans, beans, beans, beans, black beans, flatleaf parsley, fresh basil, fresh chives, olive oil, garlic, ubc, kosher salt, black pepper, vinegar

Taken from tastykitchen.com/recipes/salads/bean-salad-with-fresh-herbs/ (may not work)