Recipe - 5-Bean Salad

1/3 cup EDEN Brown Rice Vinegar
OR Eden Red Wine Vinegar
One half cup EDEN Extra Virgin Olive Oil
One fourth cup EDEN BarleY Malt
1/3 cup EDEN Shoyu
15 ounce Can EDEN Pinto Beans
drained
15 ounce Can EDEN Black Kidney Beans
drained
15 ounce Can EDEN Navy Beans
drained
15 ounce Can EDEN Garbanzo Beans
drained
1 Cucumber; peeled
cut in lengthwise strips
and cut or sliced up
10 small Red radishes
cut in half and cut or sliced up
2 Stalks of celery; cut or sliced up
1 bn Green onions
cut or sliced up diagonally
1 md Green pepper; minced
One half md Bunch fresh parsley
chopped fine

OPTIONAL
Oregano, thyme, basil, mint

Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by
pouring ingredients into ajar and shaking vigorously or mixing in a
blender. Mix thoroughly with vegetables, beans and herbs. Marinate in
refrigerator for 4 hours or longer. desired and serve chilled.

Prep Time: 15 minutes
Yield: 9 servings

Per serving: 360 Calories;
13g Fat (31% calories from fat); 16g Protein;
47g Carbohydrate; 0mg Cholesterol; 656mg Sodium

Copyright 1994 Eden Foods, Inc.
Electronic Format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip