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
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.