Ingredients
1 (16-ounce) can kidney beans
1 (16-ounce) can cut green beans
1 (16-ounce) can cut wax beans
1 (16-ounce) can garbanzo beans
1 medium red onion, thinly sliced
1 whole red pepper, thinly sliced
Dressing:
2/3 cup distilled white vinegar
1/2 cup canola oil
1 teaspoon salt
1 clove pressed garlic
3/4 cup granulated sugar
1/2 teaspoon pepper
Preparation
Drain beans, discarding liquid, combine and toss with onion & red pepper. To make dressing, combine remaining ingredients and pour over beans. Mix to coat well; chill. Salad will keep well in refrigerator for several days.
