Beans & Barley Confetti Bean Salad

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 20
• 1/2 cup dried black beans
• 1/2 cup dried garbanzo beans
• 1/2 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
• 1/2 cup diced carrot (1/2 - 1/4 inch dice, blanched if desired)
• 1/2 cup diced celery (1/2 - 1/4 inch dice)
• 1/2 cup peeled diced cucumber (1/2 - 1/4 inch dice)
• 1/2 cup diced red bell pepper (1/2 - 1/4 inch dice)
• 1/2 cup chopped green onion
• 1/4 cup chopped parsley
• 1/3 cup apple cider vinegar
• 1/2 cup olive oil
• 2 teaspoons dried basil
• 1 tablespoon minced fresh garlic (or substitute 1/2 tsp garlic powder)
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 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. combine cooked beans with remaining vegetables and chopped parsley.
• 4 to make dresing, whisk vinegar into oil, then add remaining ingredients. add dressing to vegetables and mix well.