Mom's 4-Bean Salad

• 2 cans green beans cut
• 1 can wax beans cut
• 1 can red kidney beans
• 1 can chickpeas (garbanzo beans)
• 5 small onions or 2-3 large ones
• 1 cup sugar
• 1/2 cup white wine vinegar
• 1/2 cup apple cider vinegar
• 1 teaspoon tarragon leaves
• 1/2 teaspoon basil
• 1 dash black pepper

1. Drain juice from all cut beans and save.
2. Drain kidney beans and garbanzos; rinse (do not retain juice).
3. Mix kidney beans and garbanzos.
4. Peel onions, slice, and separate rings.
5. To layer: 1/4 of the onions; 13 of the green beans; 13 of the wax beans; 13 of the kidney/garbanzos.
6. Repeat.
7. Shake from side to side to settle.
8. Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water).
9. Add sugar and vinegars.
10. (Can use all wine vinegar instead of 1/2 wine and 1/2 cider vinegar.)
11. Rub spices in hand to break up; stir into juice.
12. Pour marinade over beans.
13. If uncovered, make additional liquid ( 1/2 water to 1/4 sugar and 1/4 vinegar).
14. Set for 2 days.
15. Can also add cucumbers, avocado, sweet bell pepper and/or pimento.

green beans, wax beans, red kidney beans, chickpeas, onions, sugar, white wine vinegar, apple cider vinegar, tarragon, basil, black pepper

Taken from recipeland.com/recipe/v/moms-4-bean-salad-33637 (may not work)