Tangy Four-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 green beans, drained
• 1 can (14-1/2 ounces) cut wax beans, drained
• 1 cup sliced fresh mushrooms
• 1 cup chopped green pepper
• 1 cup chopped onion
• 1/2 cup cider vinegar
• 1/3 cup sugar
• 1/4 cup canola oil
• 1 teaspoon celery seed
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano

1. In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients.
2. Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

kidney beans, garbanzo beans, green beans, wax beans, mushrooms, green pepper, onion, cider vinegar, sugar, canola oil, celery, pepper, salt, basil, oregano

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