I'm in day 4 of the JWE and just made a 5 bean salad that is absolutely killer.  I will check out Plum Bistro this coming week. Goucher and Nayls, where you at?

Ingredients

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can of white beans
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) cut green beans, drained
• 1 frozen package of shelled edamame
• 1 cup chopped onion
• DRESSING:
• 1/2 cup cider vinegar
• 1/4 cup sugar or less
• 1/4 cup canola oil
• 1 teaspoon celery seed
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 2-3 minced serrano chiles. 3 if you want it spicy.  Include seeds

Directions

• In a large bowl, combine the beans and
• onion. In a small bowl, whisk the dressing ingredients.
• Pour dressing over bean mixture and stir to coat. Cover and
• refrigerate for at least 4 hours. Serve with a slotted spoon. Yield:
• 12 servings.