This makes for a tasty vegetarian lunch!

Ingredients

*one 15-oz. can cooked garbanzo beans
*one 15-oz. can cooked pinto beans
*one 15-oz. can cooked black beans
*one 15-oz. can cooked green beans
*1 med. red onion
*2 garlic cloves
*1 med. carrot
*1 med. cucumber
*1 C. vegetable oil
*1/2 C. white vinegar
*1/4 C. lemon juice
*1 tsp. salt
*1 tsp. ground black pepper
*1/2 C. roasted pecans

Directions

Drain off water from all beans and rinse with cold water.  Combine in a large mixing bowl.  Remove skin from the onion and cut into 1/4-inch rounds.  Remove skin from garlic and cut into thin slices.  Peel carrot and cut into 1/4-inch rounds.  Peel cucumber and cut into 1/4-inch rounds.  Mix these ingredients with beans.  In a small container with a lid, mix together vegetable oil, vinegar, lemon juice, salt, and ground black pepper.  Cover and shake until well blended. Pour on the bean and vegetable mixture and toss gently until well mixed.  Chill overnight before serving.  Just before serving, sprinkle pecans on top. 

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