1 (16 oz.) can black-eyed beans, drained
1 (16 oz.) red kidney beans, drained
1 (16 oz.) can cut waxed beans, drained
1 (16 oz.) can cut green beans, drained
1 sm. red onion, sliced
1/2 c. diced carrot
1/2 c. chopped celery
2 jars marinated artichoke hearts, drained & halved, reserve marinate
1/2 c. wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
Chopped parsley

Mix beans, onion, carrot, celery and artichoke hearts. Mix reserved marinate vinegar, wine, salt, pepper and parsley. Toss over beans. Let sit overnight in refrigerator.