Four-Bean Summer Salad

• FOR THE DRESSING:
• 1/2 cups Apple Cider Or White Vinegar
• 1/2 cups White Granulated Sugar
• 1 teaspoon Salt
• 1/2 cups Safflower Or Canola Oil
• 1/2 teaspoons Prepared Dijon Mustard
• 1/2 teaspoons Freshly Ground Black Pepper
• FOR THE BEAN SALAD:
• 1 can (14 1/2 Oz. Size) Cut Green Beans
• 1 can (14 1/2 Oz. Size) Cut Wax (Or Yellow) Beans
• 1 can (14 1/2 Oz. Size) Red Kidney Beans
• 1 can (14 1/2 Oz. Size) Garbanzo Beans
• 1/2 cups Finely Chopped Red Or Yellow Onion
• 1/2 cups Finely Chopped Green Bell Pepper (Optional)

1. In a small saucepan, mix vinegar, sugar, and salt. Cook over low heat until sugar and salt are dissolved. Remove from heat and cool.
2. Drain liquid from beans, place in a colander, and rinse well with cold water. Place beans in a large bowl and add finely chopped onion, and if desired, finely chopped green bell pepper.
3. Add oil, Dijon mustard, and black pepper to the vinegar and sugar solution and whisk vigorously to combine. Pour dressing over bean mixture and mix well. Cover and refrigerate overnight.
4. Notes:
5. 1. Recipe can also be made with fresh green and yellow beans. Use 1/2 pound of each. Snap ends and cut into 1-inch pieces. Gently steam until beans are barely tender and shock in ice water. Drain well before using.
6. 2. This salad must be made the day/night before being eaten. This allows the beans to marinate and absorb the dressing flavors.

dressing, apple cider, white granulated sugar, salt, safflower, mustard, freshly ground black pepper, salad, green beans, beans, beans, garbanzo beans, red, green bell pepper

Taken from tastykitchen.com/recipes/salads/four-bean-summer-salad/ (may not work)