Mid Century Four Bean Salad

• 3/4 pound fresh green beans, tipped and tailed and cut into bite sized pieces
• 3/4 pound fresh yellow or wax beans tipped and tailed and cut into bite sized pieces
• 1 15 1/2 oz can chickpeas,rinsed and drained
• 1 15 1/2 oz can pinto or red beans rinsed and drained
• 1 red onion cut in half, and thinly sliced into half moons
• 2 large bell peppers ( I use red and yellow ) slivered
• 1 clove garlic minced
• 1/2 cup olive oil
• 2/3 cup red wine vinegar
• 1/3 cup sugar
• 1 teaspoon coarse salt
• 1/8 teaspoon coarsely ground pepper
• 1/2 teaspoon Worcestershire sauce

1. Steam the green and yellow beans together until just tender. Drain them and add to a large bowl with onions, peppers, chickpeas , pinto beans and garlic.
2. Whisk together the oil, vinegar, Worcestershire sauce, sugar, salt and pepper until well mixed . Pour the dressing over the vegetables and coat well . Cover and refrigerate for at least 3 hours, preferably overnight to let the flavors blend.

green beans, fresh yellow, chickpeas, pinto, red onion, bell peppers, garlic, olive oil, red wine vinegar, sugar, coarse salt, ground pepper, worcestershire sauce

Taken from food52.com/recipes/27704-mid-century-four-bean-salad (may not work)