Colorful Six-Bean Salad - cooking recipe

Ingredients

1 (16 oz.) can garbanzo beans, drained
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can Great Northern beans, drained
1 (16 oz.) can lima beans, drained
1 (16 oz.) can wax beans, drained
1 (16 oz.) can cut green beans, drained
1 c. chopped scallions
1 c. olive oil
1 egg yolk
1/3 c. red wine vinegar
2 Tbsp. sugar
3 cloves garlic, minced
1/8 tsp. freshly ground pepper
leaf lettuce
3 hard-cooked eggs, quartered

Preparation

Combine all beans and scallions in a large bowl; stir to mix. Combine olive oil, egg yolk, vinegar, sugar, garlic and pepper in container of an electric blender.
Process at low speed until well blended.
Pour over vegetables.
Cover and chill 4 hours.
To serve, spoon bean salad onto lettuce-lined salad plate; garnish with quarters of hard-cooked eggs.
Yields 12 servings.