Serves: 10
Total Calories: 306

1 (1-pound) can kidney beans drained
1 (1-pound) can drained
1 (1-pound) can garbanzo beans drained
1 (1-pound) can green beans drained
1 green bell pepper large, thinly sliced
1 red bell pepper large, thinly sliced (optional)
2 red onions small, quartered and thinly sliced
Dressing:
2/3 cup vegetable oil
1 cup white vinegar
1 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper freshly ground
Romaine lettuce leaves, washed and crisped
3/4 cup green olives sliced pimiento stuffed
1/2 pimiento sliced, whole

Turn all prepared vegetables into large bowl. Toss lightly to mix thoroughly. In blender or food processor, place vegetable oil, vinegar, sugar, salt, and pepper. Blend to dissolve sugar. Pour over vegetables toss, cover and let marinate in refrigerator overnight. At serving time, line large wooden salad bowl with romaine lettuce. Drain beans place in lettuce-lined bowl and garnish with green olives and pimientos.

Nutritional Facts:

Serves: 10
Total Calories: 306
Calories from Fat: 136

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