No Cholesterol.

1 c. cooked black beans
1 c. cooked red kidney beans
1 c. cooked garbanzo beans
1 c. cooked white beans or black-eyed peas
2 tbsp. Dijon mustard
1 tsp. chopped garlic
1/2 c. olive oil
1/2 lb. green beans (fresh or frozen), cut into 1/2 inch lengths
1/4 c. spring onions, cut on diagonal into 1/4 inch pieces
1/2 c. red wine vinegar
Pinch of sugar
1/4 c. chopped Italian parsley
Zest of 1 lemon
Freshly ground pepper

If using canned beans, rinse, drain, pat dry and combine in a bowl.

Place mustard, garlic, vinegar and sugar in bowl of food processor fitted with a steel blade. With motor running, slowly drizzle olive oil in until dressing is smooth and slightly thick. Toss with beans.

Cook green beans in boiling water 3 to 5 minutes until tender but crisp. Drain and refresh with cold water. Add to other beans.

Toss remaining ingredients with the beans and let rest at least 1/2 hour for flavors to blend. Serve in glass or ceramic bowl for best flavor. Serves 8.

This is a health conscious recipe.