Baja Bean Salad

• 1 pound cut fresh green beans
• 1 can (15 ounces) black 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 cup julienned peeled jicama
• 1 medium sweet red pepper, finely chopped
• 4 green onions, thinly sliced
• 2 tablespoons finely chopped seeded jalapeno pepper
• 1/3 cup sugar
• 1/3 cup cider vinegar
• 1/4 cup canola oil
• 2 tablespoons lime juice
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a large saucepan, bring 5 cups water to a boil. Add green beans; cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
2. In a large bowl, combine the black beans, garbanzo beans, wax beans, jicama, red pepper, onions, jalapeno and green beans.
3. In a small bowl, whisk the sugar, vinegar, oil, lime juice, cilantro, salt and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.

green beans, black beans, garbanzo beans, wax beans, jicama, sweet red pepper, green onions, pepper, sugar, cider vinegar, canola oil, lime juice, fresh cilantro, salt, pepper

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