5 Bean Salad

Recipe Ingredients

1/3 cup	78ml	Rice vinegar
1/2 cup	118ml	Extra virgin olive oil
1/4 cup	59ml	Barley malt
1/3 cup	78ml	Shoyu
15 oz	426g	Pinto beans - drained
15 oz	426g	Black kidney beans - drained
15 oz	426g	Navy beans - drained
15 oz	426g	Garbanzo beans - drained
1		Cucumber - peeled cut in lengthwise strips and sliced
10		Red radishes - cut in half and (small) sliced
2		Celery - sliced
1		Green onions - sliced diagonally
1		Green pepper - diced (medium)
1/2		Fresh parsley - chopped fine
		Optional
		Oregano - thyme, basil, mint

Recipe Instructions

Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender.

Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer.

Serve chilled.

Source:
Company Fare, Vol. 2, 1974, First Presbyterian Church,

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