1 1/2 lb. green beans, cooked, cut into 1-inch pieces
1 c. chick peas
1 lg. tomato, cut up into bite-size pieces
1/2 c. coarsely chopped celery
1 sm. red onion, sliced thin
1 tbsp. sliced pimentos
1/4 c. coarsely chopped green peppers

In medium bowl, mix 1/2 cup olive oil, 1/3 cup red wine vinegar, 1 teaspoon garlic powder or finely minced garlic, 1/2 teaspoon oregano, 1 teaspoon dried basil or finely minced fresh basil, 1 teaspoon sugar. Salt and pepper to taste. Mix well, pour over beans, cover and refrigerate for at least 2 hours. Toss again before serving.