1 can waxed yellow beans
1 can green beans
1 can garbanzo beans
1 can kidney beans
1 med. red pepper, chopped
2 med. carrots, chopped or shredded
1/2 c. red wine vinegar
1/2 c. cider vinegar
1/2 c. sugar
1/2 c. oil
1 tsp. salt

Drain beans and wash. Combine beans, pepper and carrot in bowl. In container, combine remaining ingredients, mixing well. Pour over vegetables and refrigerate for at least 1 hour before serving.

Great on green salad or over pasta. Broccoli and onions also add wonderful flavor and color when served as a salad.