Five Bean Salad

Ingredients

• 1/3 cup rice vinegar
• 1/2 cup extra virgin olive oil
• 1/4 cup barley malt
• 1/3 cup shoyu
• 15 ounces can pinto beans, drained
• 15 ounces can kidney beans, drained
• 15 ounces can navy beans, drained
• 15 ounces can garbanzo beans, drained
• 15 ounces can green beans, drained
• 1 cucumber, peeled cut in lengthwise strips, and sliced
• 10 small red radishes, cut in half and sliced
• 2 stalks of celery, sliced
• 1 bunch green onions, sliced diagonally
• 1 medium green pepper, diced
• 1/2 medium bunch fresh parsley, chopped fine
• oregano, thyme, basil, mint