Multi-bean Salad

This recipe is basically from Molly Katzen, but I've adjusted it a little.  I love how it's colorful and can be eaten in a variety of ways.  Oh - and delicious!  You could eat it alone, but we usually eat it either room temp or cold over warm brown rice.  My favorite experience with this salad has been eating it over the warm "basmati wild rice medley" from Trader Joe's (cooked according to pkg directions).  Yum....

5 cans different beans (I use kidney, black, garbanzo, white, and pinto - or any combination of these.)

3 Tab. olive oil
1-2 tsp. minced garlic
2 Tab. lemon juice
4 Tab. red wine vinegar
3/4 tsp. salt
black pepper (go heavy)

1/4 lb. fresh green beans, trimmed and cut to bite size
2 stalks celery, finely minced
1/3 c. red onion, finely minced
+/- 1 c. parsley, finely minced
1 red or green bell pepper, minced
+/- 1/2 of a cucumber, peeled, seeded, minced

Drain and rinse all canned beans. 

Steam green beans until tender (5-8 min.).  Refresh under cold running water and drain well.

Stir together dressing ingredients in a bowl - oil, garlic, lemon juice, vinegar, salt and pepper.

Combine beans, hot green beans, and dressing.  Add remaining ingredients and mix well.  Marinate 2-3 hours or more.  Serve cold or room temp - alone or over rice or tortillas.  My kids like some melting cheese on top.