1 (15 to 16 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (14 1/2 oz.) can wax beans, drained
1 (14 1/2 oz.) can cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 c. white wine vinegar
1/2 c. vegetable oil
6 tbsp. minced fresh basil or 1 tsp. dried basil
3/4 tsp. ground mustard
3/4 to 1 tsp. salt

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.

Yields 10 to 12 servings.