Bean Salad

I am reposting this recipe. This recipe has become a staple for me lately. I love this salad. It is easy to make and it is nice and cool and a great meal.
This recipe was found on page 86 of "The Optimal Diet" Cookbook. Lots of great recipes in here as well!

Bean Salad

1 - 16 oz can cut beans, yellow(I have never found these so I use Dark Red Kidney Beans)

1 -16 oz can cut beans, green

1 -16 oz can kidney beans(Light Red Kidney Beans)

1 -16 oz can garbanzo beans

1/2 cup green bell peppers, diced

1/2 cup red bell peppers, diced

1/2 cup celery, sliced

1/4 cup parsley, minced (optional)

1/2 cup onions, finely diced

1/3 cup lemon juice

3 T. olive oil

1/2 tsp. salt

1. Drain and rinse beans.

2. Mix beans, peppers, celery, parsley, and onion together in a salad bowl.

3. In a separate bowl, mix together lemon juice, olive oil and salt.

4. Pour dressing over bean mixture and mix thoroughly.

5. Marinate in refrigerator a couple of hours before serving.

Chef's Tip: You may choose to use 1 1/2 cup measurements of home cooked beans in place of the canned beans.