Mixed Bean Salad

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I didn’t like the looks of 3 bean salad as a kid. I wish my mom would have made me try some. It is delicious and packed with fiber, vitamins A,C, and K, along with potassium, floate, manganese, and iron. This is a great lunch.

1 cup cooked green beans
1 cup cooked yellow beans
2 cups cooked chick peas
2 cups cooked kidney beans
1 small red bell pepper, chopped
½ cup red onion, chopped
¼ cup chopped fresh parsley
lettuce or spinach leaves

1/3 cup red wine vinegar
2 Tablespoon olive oil
2 cloves garlic, minced
1 Tablespoon Dijon mustard
2 Teaspoon celery seed
salt and pepper to taste

In a large bowl (not metal), combine all type of beans, red pepper, onion, and parsley. To make dressing combine: red wine vinegar, oil, garlic, Dijon mustard, celery seed, salt and pepper in a jar with a tight lid. Shake well. Pout over bean mixture and toss gently. Put salad on individual plates and spoon bean mixture over greens to serve.