Beans & Barley Confetti Bean Salad

• 12 cup dried black beans
• 12 cup dried garbanzo beans
• 12 cup dried navy beans
• 1 pot of boiling salt water, to cook each kind of bean. To each pot also add a little cider vinegar or 1 balsamic vinegar, 1/2 teaspoon cumin seeds and worcestershire sauce
• 12 cup diced carrot (1/2 - 1/4 inch dice, blanched if desired)
• 12 cup diced celery (1/2 - 1/4 inch dice)
• 12 cup peeled diced cucumber (1/2 - 1/4 inch dice)
• 12 cup diced red bell pepper (1/2 - 1/4 inch dice)
• 12 cup chopped green onion
• 14 cup chopped parsley
• 13 cup apple cider vinegar
• 12 cup olive oil
• 2 teaspoons dried basil
• 1 tablespoon minced fresh garlic (or substitute 1/2 tsp garlic powder)
• 1 tablespoon lemon juice
• 12 teaspoon salt
• 12 teaspoon pepper

1. Cook each type of bean in separate pan with the seasoned water according to package directions until beans are tender but not mushy.
2. Drain and cool beans by spreading them on a cookie sheet.
3. While beans cool, blanch carrots if desired.
4. Combine cooked beans with remaining vegetables and chopped parsley.
5. To make dresing, whisk vinegar into oil, then add remaining ingredients.
6. Add dressing to vegetables and mix well.

black beans, garbanzo beans, beans, boiling salt, carrot, celery, cucumber, red bell pepper, green onion, parsley, apple cider vinegar, olive oil, basil, fresh garlic, lemon juice, salt, pepper

Taken from www.food.com/recipe/beans-barley-confetti-bean-salad-151640 (may not work)