1/4 pound fresh green beans
1/2 red bell pepper, chopped
1/2 cup chopped red onion
1 15-ounce can red kidney beans, drained and rinsed
1 15 ounce can cannellini beans, drained and rinsed
1 8 ounce can garbanzo beans, drained and rinsed
1 tablespoon chopped fresh parsley

1/4 cup canola oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
Black pepper to taste

Cut the green beans into 1 inch pieces and steam or boil until crisp-tender, about 5 minutes. Drain well. In a large bowl, combine the cooked green beans, red bell pepper, onion, kidney beans, cannellini beans, garbanzo beans, and parsley.

To make the dressing, in a small bowl, whisk together the oil, vinegar, mustard, garlic, salt, and pepper. Add the dressing to the vegetables and beans and toss well. Cover and refrigerate from 1 hour to overnight. Serve with a slotted spoon.

Makes 6 to 8 servings