Ingredients

• 1 can drained green beans (396 ml or 14 ounces)
• 1 can drained wax beans (396 ml or 14 ounces)
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can of Romano beans or the beans of your liking, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1⁄2 red bell pepper, diced
• 1/2 white or purple onion diced
• 2 stalks of celery diced

Dressing

• 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon garlic powder
• 1 teaspoon salt (I use “Windsor^® Half Salt)
• 1⁄4 cup olive oil
• 1⁄3 cup red wine vinegar
• 1⁄4 teaspoon hot sauce

Directions

1. Put all beans and vegetables into a bowl
2. Mix together all the dressing ingredients and whisk together
3. Pour over beans and vegetables
4. Put into the refrigerator and cool
5. Serve cold

Enjoy

Original Recipe