| 13 cup EDEN Brown Rice Vinegar OR- Eden Red Wine Vinegar | | 1/2 cup EDEN Extra Virgin Olive Oil | | 1/4 cup EDEN BarleY Malt | | 1/3 cup EDEN Shoyu | | 15 oz Can EDEN Pinto Beans drained | | 15 oz Can EDEN Black Kidney Beans drained | | 15 oz Can EDEN Navy Beans drained | | 15 oz Can EDEN Garbanzo Beans drained | | 1 x Cucumber, peeled cut in lengthwise strips and sliced | | 10 sm Red radishes cut in half and sliced | | 2 stalk of celery, sliced | | 1 bn Green onions sliced diagonally | | 1 med Green pepper, diced | | 1/2 med Bunch fresh parsley chopped fine | | OPTIONAL | | Oregano, thyme, basil, mint |
| | 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. desired and serve chilled. | | Prep Time: 15 minutes | | Yield: 9 servings |
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