1 (16 oz.) can garbanzo beans (chickpeas)
1 (16 oz.) can white kidney beans (cannellini)
1 (16 oz.) can red kidney beans
1 (16 oz.) can baby lima beans
1 (16 oz.) black-eyed peas
1 lb. fresh green beans (or 1/2 lb. green and 1/2 lb. yellow wax beans)
1 egg yolk
1/3 c. red wine vinegar
1 T. sugar
1 T. chopped garlic
salt and pepper to taste
1 c. olive oil
1 c. chopped green onions
1/2 c. chopped parsley
Drain the canned beans and rinse thoroughly with water. Drain again. Trim, cook and cool the
fresh beans. Drain and pat dry. Cut into 2-inch lengths. Combine and toss all the beans together in a bowl.
Combine the egg yolk, vinegar, sugar, garlic, salt and pepper in a bowl and whisk until well blended. While stirring
slowly very slowly add the oil. Pour half of the dressing over the beans and toss (save the remaining dressing for another
time). Sprinkle on the green onions. Refrigerate overnight. Garnish with the chopped parsley and bring to
room temperature before serving.