Recipe: Greek-Style Bean Salad (with lemon juice, parsley and oregano)

GREEK-STYLE BEAN SALAD

2/3 cup canned cut green beans, drained
2/3 cup canned small red or kidney beans, drained and rinsed
2/3 cup canned garbanzo beans, drained and rinsed
2/3 cup canned wax beans, drained
2/3 cup canned cannellini beans, drained and rinsed
1/2 cup sweet onion, minced
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
FOR THE DRESSING:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons dried oregano

In a large bowl, combine beans, onion, parsley, salt and pepper.

In small bowl or cup, whisk oil, lemon juice and oregano until well-blended (mixture should appear cloudy). Pour over bean mixture and toss.

Makes 4 servings
Source: The Storm Gourmet: A Guide to Creating Extraordinary Meals Without Electricity by Daphne Nikolopoulos