1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (8 ounces) cut green beans, drained
1 can (8 ounces) yellow wax beans, drained
1/2 cup thinly sliced green pepper
1/4 cup thinly sliced red onion
6 tablespoons vegetable oil
3 tablespoons red vinegar
1 tablespoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
3 tablespoons mayonnaise
1 medium tomato, chopped
In a large bowl, combine the beans, green pepper and onion.
In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano
and garlic powder.
Pour over vegetables and toss to coat.
Cover and refrigerate for 8 hours or overnight.
Stir in mayonnaise. Add tomato; toss gently.
Yield: 6-8 servings.