Basil Bean Salad

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) cut wax beans, drained
• 1 can (14-1/2 ounces) cut green beans, drained
• 1 medium green pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1/2 cup white wine vinegar
• 1/2 cup canola 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

1. 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.

kidney beans, garbanzo beans, wax beans, green beans, green pepper, onion, white wine vinegar, canola oil, sugar, fresh basil, ground mustard, salt

Taken from www.tasteofhome.com/recipes/basil-bean-salad/ (may not work)