1 lb fresh green beans 1 can each of garbanzo and red kidney beans 1 red onion, finely diced 4 cloves garlic, finely diced 1/2 cup canola oil 1/2 cup rice vinegar 1 Tbsp parsley, finely diced
Cut green beans into approximately 1.5 inch pieces and steam about 15 minutes until crisp, not soft. Put in ice bath to stop cooking. While steaming green beans, rinse canned beans seperately and put in large bowl. Dice onion,garlic and parsley add to rinsed beans. Drain green beans and add to rinsed beans. In seperate bowl mix vinegar and oil along with seasonings and pour over bean mixture. Mix well, refrigerate for an hour before serving.