Colorful Six-Bean Salad

• 1 (16 oz.) can garbanzo beans, drained
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can Great Northern beans, drained
• 1 (16 oz.) can lima beans, drained
• 1 (16 oz.) can wax beans, drained
• 1 (16 oz.) can cut green beans, drained
• 1 c. chopped scallions
• 1 c. olive oil
• 1 egg yolk
• 1/3 c. red wine vinegar
• 2 Tbsp. sugar
• 3 cloves garlic, minced
• 1/8 tsp. freshly ground pepper
• leaf lettuce
• 3 hard-cooked eggs, quartered

1. Combine all beans and scallions in a large bowl; stir to mix. Combine olive oil, egg yolk, vinegar, sugar, garlic and pepper in container of an electric blender.
2. Process at low speed until well blended.
3. Pour over vegetables.
4. Cover and chill 4 hours.
5. To serve, spoon bean salad onto lettuce-lined salad plate; garnish with quarters of hard-cooked eggs.
6. Yields 12 servings.

garbanzo beans, red kidney beans, great northern beans, lima beans, wax beans, green beans, scallions, olive oil, egg yolk, red wine vinegar, sugar, garlic, freshly ground pepper, leaf lettuce, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=884989 (may not work)