From the kitchen of Renee Barkwell-Wilson.  
Garbanzo, kidney & green beans combined with olive
oil, balsamic vinegar & herbs create this classic picnic
side dish.
Combine in a 13x9 Pyrex pan:
2 c kidney beans, drained
2 c garbanzo beans, drained
2 c green beans, drained
1/2 c red onion, chopped small
2-4 Tbsp parsley, finely chopped
1/2 c balsamic vinegar
1/3 c olive oil
3 garlic cloves, minced
1/2 tsp basil
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp black pepper
1 tsp sea salt
Keep chilled.
3 Bean Salad
Beth's Bean Dip
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Nutrition Facts
Serving size: 1/2 cup
Servings: 13

Calories                     95
Total Fat                    0.3g        0%
Saturated Fat            0g            0%
Cholesterol                0mg         0%
Sodium                      3mg         0%
Total Carb               17.4g        6%
Dietary Fiber             4.3g        15%
Total Sugars              0.6g         
Protein                       6.4g
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3 Bean Salad
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