Basil Bean Salad
|Canned kidney beans||16 Ounce, drained and rinsed (1 Can)|
|Canned garbanzo beans||15 Ounce, drained and rinsed (1 Can)|
|Canned wax beans||14 1⁄2 Ounce, drained (1 Can)|
|Canned green beans||14 1⁄2 Ounce, drained (1 Can)|
|Green pepper||1 Medium, thinly sliced|
|Onion||1 Medium, thinly sliced|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Minced basil/1 teaspoon dried basil||1 Tablespoon|
|Ground mustard||3⁄4 Teaspoon|
In a large bowl, combine beans, green pepper and onion.
In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt.
Pour over bean mixture; toss to coat.
Chill for several hours or overnight.