New England Harvest Bean Salad

1 C. small red beans, cooked and drained
1 C. black eyed peas, cooked and drained
1/2 C. green beans, raw, cut into 1/4 inch pieces
1 head fresh parsley, rinsed and drained
1/2 head purple cabbage 2 carrots, shredded and rinsed
1 C. Appalachian Naturals cilantro lime vinaigre

If using canned or cooked beans rinse and drain well before adding to mixing bowl. Shred purple cabbage and rinse well. Coarsely chop the parsley. Add the beans, cabbage, parsley, and carrots to mixing bowl, toss well, Chill for 2 hours. When ready to serve toss salad with vinaigrette, serve immediately.

Recipe by Appalachian Naturals