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Christian Vegetarian Association Presents:
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Four Bean Salad - The Quick and Easy Way


1 - 15 oz. can Red Kidney Beans

1 - 15 oz. can Pinto Beans

1 - 15 oz. can Black Beans

1 - 15 oz. can Chick Peas (Garbanzos)

1 cup Onion, sweet, diced

1-1/2 tbsp. Garlic, crushed


- Wash the lids of the cans.

- Open the cans and dump the contents of the kidney, pinto and black beans into a mixing bowl.

- Drain off the liquid in the chick pea can and add the chick peas to the mixing bowl.

- Clean and dice about one cup of the sweet onion and add to the mixing bowl.

- Peel and crush the garlic and add to the mixing bowl.

- Mix thoroughly and cover and place in the refrigerator for at least two hours before eating to allow the flavors to blend together.

The four bean salad can be stored in a tightly covered container in the refrigerator for about two days. We can make a meal of these beans as a toping for a salad with some balsamic vinegar dressing. 

Your question and comments are welcome

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