Quinoa Mixed 4 Bean Salad Recipe

1 garlic clove, grated
1/2 cup apple cider vinegar
1/2 cup olive oil
1 tsp kosher salt
black pepper to taste
1 can (15 oz) kidney beans
1 can (15 oz) black beans
1 can (15 oz) cannellini beans
1 can (15 oz) garbanzo beans
1 small sweet red bell pepper, diced
1 small sweet red onion, diced
1 stalk celery, diced
1/4 cup chopped flat leaf parsley
6 cups cooked quinoa

In a large serving bowl, whisk together the garlic, vinegar, olive oil, salt, and black pepper until frothy.

Drain and rinse all the beans well, then add to the bowl with the dressing; stir gently to combine.

Add the remaining ingredients and stir gently until well blended.

Serve chilled or at room temperature.

Will serve 8 to 10 at a potluck setting.