1         C kidney beans - dry
1         C lima beans - dry
1         C pinto beans - dry
1         C garbanzo beans - dry
1         C green beans
1         red onion - chopped
3         tbsp. fresh chopped parsley
           freshly ground black pepper - to taste

-vinaigrette-

1/3      C virgin olive oil
3/4      C red wine vinegar
1         tsp. dry mustard
3         cloves garlic- minced
2         tsp. oregano

Soak all dry beans overnight in water to cover. Rinse and place in a
large pot and ill with water to cover. Cook for 1 hour, or until done,
then turn heat off and add green beans. Let sit in the hot water for
30 minutes. Drain. Mix in the onion, parsley, pepper and vinaigrette.
Refrigerate overnight.

Vinaigrette: Whisk all ingredients together and pour over salad.