4 Bean Salad

For the salad

Fresh green beans and fresh wax beans – trimmed and cut; steamed to just about tender, then plunged into cold water. I have no clue the quantity – whatever you need to feed the size crowd you are cooking for.

1 can garbanzo beans 

1 can some kind of red beans

4 green onions, sliced and chopped 

1 or 2 stalks celery, chopped

For the dressing

A healthy 1⁄4 cup cider vinegar (in retrospect, it could go up to a 1⁄2 cup, depending on how much you like vinegar)

1⁄4 cup oil (I used olive; I think canola is more usual)

1 T honey 

2 tsp. Dijon mustard

1⁄2 tsp each: garlic powder, black pepper, onion powder, cayenne

Shake the dressing in a jar or mix in a blender or stir in a bowl and pour over the beans, etc. I dressed the salad about 5 hours before serving it and kept turning the container over to make sure everything was coated.