1 can (1 lb.) red kidney beans, drained
1 can (8 oz.) cut green beans, drained
1 can (1 lb.) garbanzo beans, drained
1 can (1 lb.) black eyed peas, drained
2 1/2 c. chopped celery
1 c. finely minced parsley
1 bunch green onions, chopped
1 sm. jar (3 oz.) stuffed green olives, halved
1 can (4 1/2 oz.) chopped black olives
1/2 c. salad oil or olive oil
1/2 c. red wine vinegar
1 tsp. salt
1/8 tsp. pepper
2 tbsp. brown sugar
1 clove garlic, mashed
Romaine

Combine beans and peas; rinse with water. Drain and mix in a bowl with celery, parsley, green onions, green olives and black olives.

Combine salad oil, vinegar, salt, pepper, brown sugar and garlic. Pour over bean mixture. Mix lightly, cover and refrigerate overnight. Toss mixture well and arrange in bowl lined with crisp Romaine. Makes 8 servings.