• Cooking Time: 0
• Servings: 12
• Preparation Time: 10
• 2 1/2 cups thinly sliced celery
• 1 bunch green onions, trimmed and thinly sliced
• 1 can (16 ounces) red kidney beans, drained and rinsed
• 1 can (16 ounces) garbanzo beans, drained and rinsed
• 1 can (16 ounces) black-eyed peas, drained and rinsed
• 1 can (15 ounces) sliced carrots, drained
• 1 can (8 ounces) cut green beans, drained
• 1 jar (3 ounces) stuffed green olives, drained and halved, optional
• 1 can (2 1/2 ounces) sliced black olives, drained
• 1/2 cup finely chopped parsley
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/8 teaspoon ground black pepper
• 1 clove garlic, minced

1. Combine the celery, green onions, kidney beans, garbanzo beans, black-eyed peas, carrots, green beans, green olives if desired, black olives and parsley in a large bowl.
3. Mix the olive oil, vinegar, pepper and garlic in a small bowl. Toss with the vegetables and refrigerate until chilled through.
6. Nutritional Information Per Serving: Calories 280; Total fat 12

Cool and refreshing, this delicious salad features protein-packed beans and succulent vitamin A-rich canned carrots with a light dressing. Made in minutes, this tasty side is the perfect complement to any outdoor feast.