Perfect Four Bean Salad

• 1 (15 ounce) can chickpeas
• 1 (15 ounce) can dark red kidney beans
• 1 (15 ounce) can Italian cut green beans
• 1 (15 ounce) can yellow wax beans
• 3 tablespoons sugar
• 12 cup cider vinegar
• 12 cup olive oil
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 12 teaspoon dry mustard
• 12 teaspoon dried basil
• 1 small red onion, thinly sliced
• 3 tablespoons flat-leaf Italian parsley, chopped

1. Drain beans and mix in large bowl.
2. In small bowl, mix sugar and vinegar.
3. Let stand until sugar dissolves.
4. Stir in oil, salt, pepper, mustard, and basil.
5. Pour over beans, mix.
6. Cover and refrigerate at least a few hours - overnight is better.
7. To serve, add parsley and onion.

chickpeas, dark red kidney beans, italian cut green beans, yellow wax beans, sugar, cider vinegar, olive oil, salt, ground black pepper, mustard, basil, red onion, flatleaf italian parsley

Taken from www.food.com/recipe/perfect-four-bean-salad-459851 (may not work)