SALAD:

1 can garbanzo beans
1 can red kidney beans
1 can green beans
1 to 2 cloves garlic, minced
1 c. chopped fresh parsley
1 med. red onion, chopped
3 bell peppers, 1 each red, green & yellow, chopped into 1/2 inch sq.
1/2 c. + celery pieces & + chopped leaves

DRESSING:

1/2 c. good olive oil
1/4 c. lemon juice
1 tbsp. rice wine vinegar
Salt to taste
1/2 to 3/4 tsp. Dijon mustard
3 drops Tabasco
1 clove garlic, minced
1/2 to 3/4 tsp. lemon-pepper season
1/2 to 3/4 tsp. oregano
1/4 tsp. thyme

Wash and drain the beans in a colander to keep dressing from clouding when mixed with the salad. Gently mix all salad ingredients together. Let sit at room temperature for 1 hour before serving. Pour on dressing. Dressing is also good for salads and artichokes.