Seven Bean Salad

Click to Enlarge	Seven Bean Salad
	Serves Effort: Sched: DoAhead:	Lots ** 1/2 hr Must		This absolutely delicious bean salad recipe makes a whole gallon. It's that big to allow using whole cans of beans with none left over. Of course a true bean conoseur would insist the beans be soaked overnight from dry and could make it any size he pleased. I think a gallon is a good size because there will still be some left after I "sample" it.

12
1-1/4
1/2
1/2
1
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1
1/2
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1-1/2
1 15oz
1 15oz
1 15oz
1 15oz
1 15oz

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Green Beans
Tomatoes ripe
Celery
Parsley flat
Rosemary
Sage fresh
Pepercorns black
Salt
Olive Oil
Vinegar Red Wine
Lima Bean frozen
Kidney Beans red
White Beans
Garbanzo Beans
Black Beans
Pigeon Peas

PREP

Stem GREEN BEANS and parboil just long enough to be crisp tender and refresh in chilled water. Do not overcook.
Parboil LIMA BEANS for a couple of minutes and refresh in chilled water.
Core TOMATOES and dice small, dice CELERY small, chop GARLIC very fine, chop PARSLEY, ROSEMARY and SAGE fine, grind PEPPER. Mix all together with SALT, OLIVE OIL and VINEGAR.
Open ALL CANS of BEANS, drain and rinse. Mix all with Oil Mix, Green Beans and LIMA BEANS.
Allow to marinade as long as you can (4 hours or so) turning occasionally (being careful not to break up the beans).

SERVE

Let warm to room temperature. Serve in individual bowls or for buffets in a single large bowl with a serving spoon.

NOTES:

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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