Four Bean Salad

Posted by Chantel M. Recipe contributed by Soy for Life (Source)

Combine these ingredients in a large bowl: 1 cup 250 mL Green beans 1 cup 250 mL Wax beans 1 cup 250 mL kidney beans 1 cup 250 mL Soybeans 1/2 cup 125 mL Diced celery 1/2 cup 125 mL Sliced onion In a small saucepan, mix together: 1/4 cup 60 mL Soy oil 1/3 cup 75 mL Sugar 1/4 cup 60 mL Vinegar 1/2 tsp 2 mL Basil 2 tbsp 30 mL Parsley A colourful make ahead picnic salad, this recipe can be made with cooked or canned beans. Remember to save the marinade to store any leftover salad. Boil the sauce, then pour over bean mixture. Mix thoroughly. Refrigerate 24 hours before serving. Drain salad before serving. Save marinade to store any leftover salad. Servings: 12 Nutritional Values Per Serving: Calories 117 Protein 4 g Carbohydrates 13 g Fat 6 g