Mom's 4-Bean Salad

Directions

Drain juice from all cut beans and save.

Drain kidney beans and garbanzos; rinse (do not retain juice).

Mix kidney beans and garbanzos.

Peel onions, slice, and separate rings.

To layer: ¼ of the onions; ⅓ of the green beans; ⅓ of the wax beans; ⅓ of the kidney/garbanzos.

Repeat.

Shake from side to side to settle.

Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water).

Add sugar and vinegars. (Can use all wine vinegar instead of ½ wine and ½ cider vinegar.)

Rub spices in hand to break up; stir into juice.

Pour marinade over beans.

If uncovered, make additional liquid (½ water to ¼ sugar and ¼ vinegar).

Set for 2 days.

Can also add cucumbers, avocado, sweet bell pepper and/or pimento.