- 1/2 pound green beans (stem ends removed), halved crosswise and blanched
- 1/2 pound yellow wax beans (stem ends removed), halved crosswise and blanched
- 4 scallions (3 inches of green left on), thinly sliced
- 1 cup (drained and rinsed) canned dark-red kidney beans
- 1 cup (drained and rinsed) canned black beans
- 1 cup (drained and rinsed) canned garbanzo beans
- Salt and freshly ground black pepper, to taste
- 1/2 cup Red-Wine Vinaigrette
- 2 tablespoons chopped flat-leaf parsley, for garnish
- Place fresh beans, scallions and canned beans in a large bowl. Season with salt and pepper. Toss with vinaigrette and sprinkle with chopped parsley.