1 can (15 to 16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
1 can (14 1/2 oz) wax beans, drained
1 can (14 1/2 oz) cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup vegetable oil
6 tablespoons sugar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3/4 teaspoon ground mustard
3/4 to 1 teaspoon salt
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. Yield: 10 - 12 servings.
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