Bean Salad

This is a family summer favorite. I especially like to take this salad to picnics because I don't have to be concerned with mayonnaise getting too warm. It is best assembled the night before to allow the vegetables to marinate.

Dressing:
1/4 cup red wine vinegar
1/4 cups extra virgin olive oil
1/4 cup or less sugar
choice of seasonings, depending on what's ready in the garden: oregano, thyme, chives, mixed seasonings

Salad:
2 cans of sliced green beans, drained
1 can yellow wax beans, drained
1 can red kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1/2 red onion, thinly sliced

Gently combine the vegetables in a large bowl. Stir together the dressing with a whisk and pour over the salad. Cover and refrigerate to allow the flavors to meld. It's always better the second day.