Let It Bean...A high fiber Salad worth having!

LET IT BEAN SALAD!

Permission to reprint this recipe has been given to me my the author's of the ES@BM cookbook!

Yield: 8 servings
NI: 283 calories, 8.2g fat, 11.1 g fiber

Salad
Ingredients:
2c fresh or frozen cut green beans (I use fresh for the best crunchy and great tasting salad)(cooked.
1 can 19oz/540ml chickpeas, drained and rinsed
1 can 19oz/540ml black beans, drained and rinsed
1 can 19oz/540ml red kidney beans, drained and rinsed
1 can 12oz/340ml whole kernel corn, r=drained
1c diced red onions
1c diced red or orange bell pepper
1/2c chopped fresh parsley (I use cilantro and love it)

Combine all salad ingredients in a large bowl. Mix well.

Dressing
ingredients
1/4c safflower oil or light olive oil
1/4c cider vinegar or white vinegar (I increased the vinegar by 1.5tbsp to give it a tad more zip!)
2 tbsp granulated sugar (I used Splenda)
1 tsp Dijon mustard
1/ tsp celery seed
1/4 tsp each salt and freshly ground black pepper.

Whisk together oil, vinegar, sugar, mustard, celery seed, salt and pepper in a small saucepan. Bring to a boil.(I actually just toss it in the micro-wave for 3 minutes or less until boiling)Remove from heat and pour over bean mixture. Stir gently. Cover and refrigerate overnight for the best flavor. Stir occasionally if possible. (the salad is actually very good if served immediately but better when chilled overnight)