Multi-Bean Salad

4 cans of beans (use one of each type)
You can use any but I used black beans, chick peas, kidney and white beans. Rinse and drain thoroughly. You can use dried beans and cook them first - but that’s a lot of work.
6 T olive oil
1 T minced garlic
3-4 T lemon juice
6-8 T red wine vinegar
1 ½ tsp salt
lots of black pepper
¼ lb fresh green or yellow beans
2 medium sticks celery finely minced (optional)
1/3 c very finely minced red onion. ( OK, I like red onion so I used more - about ½ cup but who the heck finely minces their onion for a salad? - I chopped till I cried and couldn’t see to chop anymore so they were small pieces but not fine.)
up to 1 cup packed finely minced parsley
1 small red or green pepper, minced, (again with the mincing!)
small amount of minced cucumber (optional)
Cook the fresh green beans (if using) and run under cold water, drain well. Mix all ingredients and marinate for 3 hrs or longer. This salad keeps for days.
This was adapted from Moosewood’s cookbook recipe