Instructions:

Beanage a Trois Salad

We've never seen a disco without chrome, and we've never seen a salad bar without bean salad. Some things are sacred.

2 (16 ounce) cans green beans, drained
2 16 ounce) cans kidney beans, drained
2 (15 ounce) cans garbanzo beans, drained
2 (2 1/4 ounce) cans sliced ripe olives, drained
1/2 cup snipped fresh parsley
2 cups light olive oil
1/2 cups apple cider vinegar
4 tablespoons finely chopped onion
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
2 teaspoons granulated sugar
2 teaspoons dry mustard
4 cloves garlic, crushed

Mix beans, olives, and parsley in large bowl. Shake remaining ingredients in tightly covered container; pour over beans. Cover and refrigerate, stirring occasionally, at least 3 hours and up to 24 hours.

Pour dressing over salad; toss to coat. Serve with slotted spoon.

I just never quite thought of it this way.