1 can (16 oz.) cut green beans, drained
1 can (16 oz.) kidney beans, drained
1 can (16 oz.) garbanzo beans, drained
1 can (2 1/2 oz.) sliced ripe olives, drained
1/2 c. chopped fresh parsley
1 c. vegetable oil
1/2 c. white or cider vinegar
2 tbsp. finely chopped onion
1 tbsp. chopped fresh or 1 tsp. dried basil leaves
1 1/2 tsp. chopped fresh or 1/2 tsp. dried oregano leaves
1 tsp. sugar
1 tsp. dry mustard
3/4 tsp. salt
1/2 tsp. pepper
2 cloves garlic, crushed

Mix beans, olives and parsley in large bowl. Shake remaining ingredients in tightly covered container, pour over beans, cover and refrigerate, stirring occasionally, at least 3 hours, but no longer than 24 hours. To serve remove salad with slotted spoon.