Three Bean Salad

1 c green beans (cooked)
1 c red kidney beans (cooked)
1 c garbanzo beans (cooked)
1/4 c finely diced green pepper
1/2 c diced celery
1/4 c diced red pepper
1 finely diced green onion
1/4 c lemon juice
2 T oil
1/2 salt

Combine all ingredients and allow to sit in refrigerator several hours before serving.

Saute onion in a little oil.
Add green beans and cook with onions and 1/2 of water for 5 minutes.
Add carrots and cook for another 5 minutes.
Add cauliflower and cook until all vegetables are tender.
Add almonds, seasoning, and cornstarch mixture.
Serve when veggies are still crisp.