2 1/2 cups thinly sliced celery
1 bunch green onions, trimmed and thinly sliced
1 can (16 ounces) red kidney beans, drained and rinsed
1 can (16 ounces) garbanzo beans, drained and rinsed
1 can (16 ounces) black-eyed peas, drained and rinsed
1 can (15 ounces) sliced carrots, drained
1 can (8 ounces) cut green beans, drained
1 jar (3 ounces) stuffed green olives, drained and halved, optional
1 can (2 1/2 ounces) sliced black olives, drained
1/2 cup finely chopped parsley
1/2 cup olive oil
1/2 cup red wine vinegar
1/8 teaspoon ground black pepper
1 clove garlic, minced

Combine the celery, green onions, kidney beans, garbanzo beans, black-eyed peas, carrots, green beans, green olives if desired, black olives and parsley in a large bowl.

Mix the olive oil, vinegar, pepper and garlic in a small bowl. Toss with the vegetables and refrigerate until chilled through.

Servings: 12

Preparation Time: Approximately 10 minutes

Nutritional Information Per Serving: Calories 280; Total fat 12g; Saturated fat 2g; Cholesterol 0mg; Sodium 400mg; Carbohydrate 45g; Fiber 16g; Protein 9g

Submitted by: Canned Food Alliance