Cinco de Mayo Bean Salad

Ingredients

• 1 cup sliced young green beans, steamed for 3 minutes

• 1 cup cooked garbanzo beans, if using canned, drain and rinse

• 1 cup cooked kidney beans, drained and rinsed

• 1 cup cooked lima beans

• 1 cup cooked pinto beans or black beans

• 1 medium onion, sliced into rings

• 3 serrano chiles or jalapeño chiles, seeds and stems removed, cut into rings

• 2 tablespoons granulated sugar

• 1/2 cup red wine vinegar

• 1/2 cup light olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon dry mustard

• 1/2 teaspoon dry basil

• 1 tablespoon freshly chopped parsley

• 1 teaspoon finely minced habanero chile

Instructions

Combine the green beans, garbanzo beans, kidney beans, lima beans, pinto beans, onion, and serrano chiles in a ceramic bowl, cover and refrigerate.

In a glass jar with a cover, add the sugar, vinegar, oil, salt, dry mustard, basil, parsley, and the habanero chile. Shake the mixture until the sigar dissolves, and then allow the dressing to sit at room temperature for 30 minutes.