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.
Shake well. 
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.