1 (15 oz.) can Pinto beans, drained
1 (15 oz.) can Garbanzo beans, drained
1 (8 oz.) can cut green beans, drained
1 (8 oz.) can cut wax beans, drained
1/2 c. green pepper, thinly sliced
1/4 c. red onion, thinly sliced
6 tbsp. vegetable oil
3 tbsp. vinegar
1/2 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. garlic powder
Pepper to taste
1 tomato, chopped
3 tbsp. mayonnaise

Combine all the beans in a large bowl. Add green pepper and red onion. In a small jar mix oil, vinegar, salt, oregano, garlic powder and pepper. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise. Toss until blended. 6 to 8 servings.