4 Bean Salad

• 29 oz can cut golden wax beans
• 15 oz can light red kidney beans
• 29 oz cut green beans (not french cut)
• 15 oz can dark red kidney beans
• 1 cup aceto di vino rosso ( red wine vinegar)
• 1/4 tsp oinion powder
• 1 1/2 cup granulated sugar
• 1 tsp salt
• 2 tsp fresh ground black pepper
• 2 tsp italian seasoning (slightly heaping)
• 4 tbsp fresh squeezed lemon juice

1. open and drain well all cans of beans.
2. Place all beans in a large bowl and set aside.
3. Place all other ingredients in a blender and blend until frothy.
4. HINT: (If u don't have a blender place all ingredients in a jar, place lid on tightly and shake vigourously)
5. Pour dressing over beans and toss to coat.
6. Place a cover over bowl and refridgerate for at least 4 hours..
7. Drain off most of the liquid into another bowl.
8. HINT: (I pour into another bowl or jar and reuse this dressing for the next day to marinate cucmbers or have over a salad.)
9. Toss again and Serve 4 bean salad nice and chilled.
10. Enjoy!
11. Serves about 6-8 with leftover dressing.

golden wax beans, light red kidney beans, green beans, dark red kidney beans, vino, oinion, sugar, salt, ground black pepper, italian seasoning, fresh squeezed lemon juice

Taken from cookpad.com/us/recipes/360350-4-bean-salad (may not work)