Name: Five Bean Salad
Ingredients: 1/3 cup rice vinegar; 1/2 cup extra virgin olive oil; 1/4 cup barley malt; 1/3 cup shoyu; 15 ounce can pinto beans, drained; 15 ounce can kidney beans, drained; 15 ounce can navy beans, drained; 15 ounce can garbanzo beans, drained; 15 ounce can green beans, drained; 1 cucumber, peeled cut in lengthwise strips, and sliced; 10 small red radishes, cut in half and sliced; 2 stalks of celery, sliced; 1 bunch green onions, sliced diagonally; 1 medium green pepper, diced; 1/2 medium bunch fresh parsley, chopped fine; oregano, thyme, basil, mint

Five Bean Salad

Ingredients

1/3 cup rice vinegar
1/2 cup extra virgin olive oil
1/4 cup barley malt
1/3 cup shoyu
15 ounces can pinto beans, drained
15 ounces can kidney beans, drained
15 ounces can navy beans, drained
15 ounces can garbanzo beans, drained
15 ounces can green beans, drained
1 cucumber, peeled cut in lengthwise strips, and sliced
10 small red radishes, cut in half and sliced
2 stalks of celery, sliced
1 bunch green onions, sliced diagonally
1 medium green pepper, diced
1/2 medium bunch fresh parsley, chopped fine
oregano, thyme, basil, mint

Instructions

Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desired and serve chilled.