four-bean salad

2 cups canned garbanzo beans, rinsed and drained
2 cups canned kidney beans, rinsed and drained
1 (10-ounce) can cut green beans
1 (10-ounce) can cut wax beans
1 stalk celery, finely chopped
1 small onion, finely chopped
1 tbsp wine vinegar
1 tsp oregano
1 tsp basil
1 clove garlic, crushed or finely minced
1 tbsp olive oil

In a large bowl combine all the beans: then add the celery, onion, vinegar, and herbs. Toss vigorously. Add oil and toss again. Chill for at least 1 hour, longer for fuller flavor.  Makes 4 servings.

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