Five Bean Salad

1 cup extra virgin olive oil
1/3 cup balsamic or red wine vinegar
1 Tbs Dijon-style mustard
2 cloves garlic, peeled and coarsely chopped
Salt and freshly ground black pepper to taste
1 can garbanzos (chick peas, ceci)
1 can red kidney beans
1 can black beans
1 can green string beans
1 can yellow wax beans
1 medium-sized onion, chopped
1/2 cup fresh parsley leaves, coarsely chopped

Combine the olive oil, vinegar, mustard, garlic, salt, and pepper in a blender or food processor and process at high speed until emulsified. In a large colander drain and rinse the canned beans. Combine with the dressing and the onion and parsley in a large bowl, tossing to mix ingredients thoroughly. Chill for at least 2 hours. Serves 8 to 12.

Nice to have handy in the refrigerator for these hot days.