Tangy Four-Bean Salad

Ingredients

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) cut green beans, drained
• 1 can (14-1/2 ounces) cut wax beans, drained
• 1 cup sliced fresh mushrooms
• 1 cup chopped green pepper
• 1 cup chopped onion
• DRESSING:
• 1/2 cup cider vinegar
• 1/3 cup sugar
• 1/4 cup canola oil
• 1 teaspoon celery seed
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano