No cook Veggie Salad

• 1 large English cucumber, sliced
• 1 can Yellow Wax Beans, drained
• 1 can Great Northern Beans, drained and rinsed
• 1 medium onion, chopped
• 2 Celery Stalks, sliced
• 1 tsp Minced Garlic from jar, or 1-2 cloves fresh,chopped, garlic depending on your taste ( fresh will be much stronger)
• 3 tbsp Spicy Brown or Dijon Mustard
• 1/2 tsp Sesame Oil
• 1/4 cup Olive Oil
• 1/2 tsp Oregano, dried
• 1/4 cup Your Favorite Italian Dressing
• 4 tbsp Balsamic Vinegar
• 1/4 tsp Ground Black Pepper, or to taste
• 1/4 tsp Salt, or to taste
• dash Onion Powder

1. Slice or dice your cucumber and your onion.
2. Put in a 2 quart bowl.
3. Open the 15 oz.
4. cans of wax beans and great northern beans, drain and rinse.
5. Add to bowl.
6. Wash, dry, and slice or chop 2 stalks of celery, I use the leaves too.
7. Add to bowl.
8. Add the 1tsp.
9. garlic from the jar.
10. If using fresh I would start with 1 clove.
11. You could add more later if you think it needs it.
12. Stir gently.
13. PART TWO Now we will mix the dressing ingredients.
14. In a 2 cup measuring cup put the olive oil, the sesame oil, and the balsamic vinegar.
15. Next add the mustard and the Italian dressing.
16. Stir well.
17. Now add the dry ingredients of salt, pepper, oregano, and onion powder to the measuring cup.
18. Stir well and pour over the bowl full of veggies.
19. Stir well but do it gently.
20. Serve room temperature or chill to let the flavors mingle.
21. Approximately 11 1/2 cup servings.
22. Be sure to taste and adjust the seasonings to your liking.

cucumber, yellow wax beans, great northern beans, onion, celery, garlic, brown, sesame oil, olive oil, oregano, favorite italian dressing, vinegar, ground black pepper, salt, onion powder

Taken from cookpad.com/us/recipes/340442-no-cook-veggie-salad (may not work)