Firehouse Multi-Bean Salad

14 ingredients
4 steps

Ingredients

  • 1 (15 oz.) can black beans
  • 1 (15 oz.) can kidney beans
  • 1 (15 oz.) can Northern beans
  • 1 (15 oz.) can garbanzo beans
  • 1 c. chopped tomato
  • 1 c. chopped yellow and red peppers
  • 1 c. chopped onion
  • 2/3 c. celery
  • 3 Tbsp. fresh basil
  • 2 Tbsp. fresh parsley
  • 2 Tbsp. olive oil
  • 2 Tbsp. lemon juice
  • 1 1/2 tsp. fresh oregano
  • 1/2 tsp. ground red pepper

Directions

  1. 1
    Combine veggies in one bowl.
  2. 2
    Combine remaining ingredients and 3/4 cup water; salt and pepper.
  3. 3
    Pour over beans and veggies. Cover and refrigerate 4 to 24 hours.
  4. 4
    Toss.

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