1 (15 oz.) can black beans or kidney beans, rinsed and drained
1 (15 oz.) can Northern beans, drained
1 (15 oz.) can garbanzo beans, drained
1 lg. tomato, chopped (1 c.)
1 c. chopped sweet red, green or yellow pepper
2/3 c. chopped red onion
1/2 c. chopped celery
3 tbsp. snipped fresh basil or 1 tsp. dried basil and crushed
2 tbsp. snipped fresh parsley
2 tbsp. olive oil
2 tbsp. lemon juice
1 1/2 tsp. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
1/4 tsp. ground red pepper

1. In large bowl, combine beans, tomato, sweet pepper, onion and celery.

2. In another bowl, combine 3/4 c. water, basil, parsley, olive oil, lemon juice, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper and ground red pepper. Pour over bean mixture, tossing well.

3. Cover and refrigerate for 4 to 24 hours. Toss to serve. Makes 10 servings.