Four-Bean Salad

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup sliced fresh mushrooms
1 cup chopped green pepper
1 cup chopped onion

Dressing
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

In a large bowl, combine the beans, mushrooms, green pepper and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.

Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Makes 12 servings.