Serves: 10 to 12

1 can each garbanzos, white kidney beans, baby lima beans, and black-eyed peas
1 pound fresh green beans, or 1/2 green, 1/2 wax beans
1 cup garlic dressing (recipe below)
1/2 cup chopped scallions
chopped Italian parsley

Drain and rinse well the canned beans, and drain again. Trim, wash and cook fresh beans in salted boiling water. Drain, and cool under cold water. Cut into 2-inch lengths. Toss canned and fresh beans together in a large bowl. Pour in the dressing, sprinkle with the scallions, and toss again.
Cover and refrigerate for one hour or longer before serving. Garnish with chopped parsley.

GARLIC DRESSING:

1 egg yolk
1/3 cup red wine vinegar
1 teaspoon granulated sugar
1 teaspoon chopped garlic
salt and pepper to taste

Combine egg yolk, vinegar, sugar, garlic. and salt and pepper to taste in a blender. Mix briefly. Dribble in the olive oil while mixing. Season to taste. Transfer to a storage container.

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