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Acetaria (Romulan Legume Salad)

Ingredients
16	ounces	green beans, canned
16	ounces	navy beans, canned
16	ounces	kidney beans, canned
20	ounces	chick peas, canned
1/2	pound	knackwurst sausage
1/2	cup	green onions, sliced
1		salt, to taste
1		pepper, to taste
1/2	cup	olive oil
1/4	cup	wine vinegar
3	cloves	garlic, minced
1	cup	parsley, chopped, fresh

Directions:
Put the canned beans and chick-peas with their liquid into a saucepan and boil about a minute over medium heat. Strain the liquid from the beans and chick-peas. Put the beans and peas into a salad bowl. Cut the knackwurst into 1/4 inch slices and then quarter the slices. Add to the salad, then add the onions and salt. Pour the olive oil into the blender, add the wine vinegar, garlic and parsley. Run the blender until the parsley is finely chopped, perhaps half a minute. Pour this dressing over the salad. Mix it all together gently but thoroughly. Chill the salad in the refrigerator for several hours before serving to let the flavors mingle.

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