Four-Bean Salad

A colorful mix of fresh and canned beans and tiny
grape tomatoes is tossed in a zesty vinaigrette.

Yields: about 12 cups or 16 accompaniment
servings
Work Time: 20 minutes
Total Time: 27 minutes

    3/4 pound green beans, trimmed
    and cut into 1-inch pieces
    1 can (15 to 19 ounces) black beans, rinsed and
    drained
    1 can (15 to 19 ounces) red kidney beans, rinsed and
    drained
    2 cans (15 to 19 ounces each) garbanzo beans, rinsed
    and drained
    2 medium celery stalks, cut into 1/4-inch-thick slices
    1 pint grape tomatoes
    1/2 small red onion, thinly sliced
    1/3 cup red wine vinegar
    3 tablespoons extravirgin olive oil
    2 teaspoons Dijon mustard
    1 1/2 teaspoons salt
    1 teaspoon sugar
    1/2 teaspoon coarsely ground black pepper

1. In 12-inch skillet, cook green beans in boiling water over high
heat 7 minutes or until tender-crisp. (Start timing as soon as beans
are added to water.) Drain beans; rinse with cold water to stop
cooking and drain well. Place green beans in large bowl.

2. Add canned beans, celery, tomatoes, and onion to bowl with
green beans.

3. In small bowl, with fork or wire whisk, mix vinegar with remaining
ingredients until is blended; pour over bean mixture, tossing to
coat. Cover and refrigerate up to two days if not serving right away.

Each serving: About 125 calories, 6 g protein, 18 g carbohydrate,
4 g total fat (0 g saturated), 6 g fiber, 0 mg cholesterol, 395 mg
sodium.