Travelling Bean Salad

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Originally from :eat, shrink & be merry! Great-tasting food that won't go from your lips to your hips! and i found it at http://applevalleygirl.blogspot.com/2010/08/camping-cuisine-part-5-eat-your-veggies_12.html from angie: note: you are only using half a can of beans for the above beans. I tossed the leftover beans into a ziploc bag & placed in the freezer.

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Steps

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Steam green beans to just bright green.

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Combine all salad ingredients in a large bowl.

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Mix well.

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Whisk together dressing ingredients in a small saucepan.

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Bring to a boil.

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Remove from heat and pour over salad ingredients.

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Stir gently.

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Cover and refrigerate overnight.

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Ingredients

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green beans, canned chick-peas, canned black beans, red kidney beans, whole kernel corn, red onion, red bell pepper, yellow bell pepper, fresh parsley, light olive oil, white vinegar, sugar, dijon mustard, celery seed, salt & pepper