Yield: 6 -8 servin
| Measure | Ingredient |
|---|---|
| 1½ cup | Red kidney beans, canned, drained |
| 1 cup | Chick peas, canned, drained |
| 1 cup | Green beans, canned, drained |
| ½ cup | Onion, finely chopped |
| ¼ teaspoon | Garlic powder |
| 1½ tablespoon | Parsley, chopped |
| 2 smalls | Green peppers, seeded and chopped |
| 1¼ teaspoon | Salt |
| \N \N | Dash pepper |
| ⅓ cup | Red wine vinegar |
| 1 teaspoon | Sugar |
| ½ cup | Vegetable oil |
Using a strainer or colander, rinse drained kidney beans and chick-peas under cold running water. Pat dry with paper towels. In large bowl, combine kidney beans, chick-peas, green-beans, onion, garlic powder, green pepper, and salt and pepper; mix well. In small bowl, combine vinegar, sugar, and oil. Pour dressing over beans and toss. Let salad stand for an hour before serving. (If salad must stand longer, refrigerate.) Submitted By FLEURETTE DELISLE On 02-06-95