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Five Bean Salad
1/3 cup rice vinegar
1/2 cup extra virgin olive oil
1/4 cup barley malt
1/3 cup shoyu
15 oz can pinto beans, drained
15 oz can kidney beans, drained
15 oz can navy beans, drained
15 oz can garbanzo beans, drained
15 oz can green beans, drained
1 cucumber, peeled cut in lengthwise strips, and sliced
10 small red radishes, cut in half and sliced
2 stalks of celery, sliced
1 bunch green onions, sliced diagonally
1 medium green pepper, diced
1/2 medium bunch fresh parsley, chopped fine
oregano, thyme, basil, mint
Prepare a marinade of vinegar, olive oil, barley malt, and shoyu
by pouring ingredients into ajar and shaking vigorously or mixing
in a blender. Mix thoroughly with vegetables, beans and herbs.
Marinate in refrigerator for 4 hours or longer. desired and serve
chilled.
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5 Bean 02