1 (14-oz.) can garbanzo beans
1 (14-oz.) can cannellini beans
1 (14-oz.) can red beans
1 (14-oz.) can black-eyed peas
6 T. French dressing
1 large clove garlic,minced
4 ribs celery, trimmed,
cut into 1/4-inch-wide slices
1 medium red onion, peeled,
chopped
Salt and pepper
1 (7-oz.) can tuna,
3 hard-boiled eggs, cooled,
shelled, quartered

Drain beans in colander and rinse under cold running water. Line 9 x 13-inch baking sheet with double layer of paper towels. Spread beans on paper towels and shake tray until beans are no longer wet. Pour dressing into large bowl, add beans, garlic, celery, onion, salt and pepper and toss well. Break tuna into large chunks and add to bean mixture. Cover and chill 4 hours. Garnish with hard-boiled eggs.

Anthony G. Andrews, Jr.
Lebanon, NH