1 1/2 c. assorted beans (at least 3 kinds)
4 green onions with tops
2 stalks celery, chopped
1/2 med. green pepper
1/2 med. red or yellow pepper
1 carrot, grated

DRESSING:

1/4 tsp. basil (fresh if possible)
1/4 tsp. marjoram
1 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. (or less) sugar
1/3 c. oil
1/3 c. vinegar (Balsamic or other)

Soak beans overnight in 2 quarts salted water. Simmer bean assortment in the 2 quarts water that they were soaked in for 30 minutes or until desired doneness. They should be slightly firm. Mix all dressing ingredients and pour over drained beans. Add vegetables and stir thoroughly. Refrigerate. (Tastes better the second day.)

Bean varieties: Black eyed peas; yellow eye peas; kidney; garbanzo; Great Northern; green and yellow peas; limas, large or small; black beans; pinto; 1 lentils; bolitos, anazzazis.