Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) cut wax beans, drained1 can (14-1/2 ounces) cut green beans, drained1 medium green pepper, thinly sliced1 medium onion, thinly sliced1/2 cup white wine vinegar1/2 cup canola oil6 tablespoons sugar1 tablespoon minced fresh basil or 1 teaspoon dried basil3/4 teaspoon ground mustard3/4 to 1 teaspoon salt
Preparation
In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.
