Amalgam Bean Salad

1 can green beans (or cook 10 oz. from frozen)

1 can wax beans

1 can kidney beans

1 can cannelini beans

1 can sliced water chestnuts, each slice quartered

¾ cup sweet vidalia onion, chopped finely

⅓ cup red or white wine vinegar or cider vinegar (I added a splash or three more because I like tart)

¼ cup sugar

3 tablespoons Dijon mustard

2 tablespoons olive oil

½ teaspoon salt

[I'd use some freshly ground pepper if my friend Gail wasn't alergic to it]

Cook any beans that are frozen. One recipe called for Limas, which would make a nice twist.

Chop the onions and water chestnuts [This salad needs some crunch!]

Dissolve the sugar in the vinegar and whisk in the dijon, then the oil and salt (or put it all in a tightly lidded jar and shake to combine).

Combine dressing with other ingredients in a large, large bowl and chill to marry flavors.

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