Acetaria (Romulan Legume Salad)

• 16 ounces green beans canned
• 16 ounces navy beans canned
• 16 ounces red kidney beans canned
• 20 ounces chickpeas (garbanzo beans) canned
• 1/2 pound knackwurst sausage
• 1/2 cup scallions, spring or green onions sliced
• 1 x salt to taste
• 1 x black pepper to taste
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 3 cloves garlic minced
• 1 cup parsley leaves chopped, fresh

1. Put the canned beans and chick-peas with their liquid into a saucepan and boil about a minute over medium heat.
2. Strain the liquid from the beans and chick-peas.
3. Put the beans and peas into a salad bowl.
4. Cut the knackwurst into 1/4 inch slices and then quarter the slices.
5. Add to the salad, then add the onions and salt.
6. Pour the olive oil into the blender, add the wine vinegar, garlic and parsley.
7. Run the blender until the parsley is finely chopped, perhaps half a minute.
8. Pour this dressing over the salad.
9. Mix it all together gently but thoroughly.
10. Chill the salad in the refrigerator for several hours before serving to let the flavors mingle.

green beans, beans, red kidney, chickpeas, knackwurst sausage, scallions, salt, black pepper, olive oil, white wine vinegar, garlic, parsley

Taken from recipeland.com/recipe/v/acetaria-romulan-legume-salad-2806 (may not work)