Bean Salad with Oil and Lemon Dressing

Ingredients
Bean Salad
3-4 Cups of beans, drained: These can be any beans you want, canned or freshly cooked by you.some ideas, edamame, garbanzo, white beans, fava, kidney, pinto, black beans, grean beans, yellow waxed

1/2 Cup virgin olive oil

Zest and juice 2-3 lemons
you can use lime juice instead
or
6 TBS vinegar

1/2 Cup fresh parsley
or
1/2 cup fresh cilantro

2 or more cloves sliced garlic

1 Cup celery chopped

1/2 Cup red or yellow onion chopped

2 TBS Tarragon
or
2 TBS italian herbs
or
use your favorites( such as Curry, Garam Masala, Herbes de Province)

Optional, you may add any of the following 1/2 cup bell pepper (any color) fresh chili, chili powder or flakes, shredded cabbage,1/2 chopped carrot or your favorite.

Preparation
Over a low heat in a small pan saute garlic for a couple minutes, do not let it brown or bubble a lot. You are removing that strong burning flavor of raw garlic.

Mix all the ingrediants together including the garlic and warm oil. at this point if you want more olive oil or lemon juice add some.
Add salt and pepper to your taste.
Refrigerate for at least 4 hours. Serve cold.

Notes
This will last for several days if kept refrigerated.
This will work on the BSS Basic and Advanced plans.