4 Bean Salad - Not Sweet Plus Veggies - cooking recipe

Ingredients

2 (14 1/2 ounce) cans cut green beans
2 (14 1/2 ounce) cans yellow wax beans
1 (15 1/2 ounce) can dark red kidney beans
1 (15 1/2 ounce) can garbanzo beans
1/2 cup thinly sliced or diced sweet onion
1/2 cup diced fresh tomato
1/2 cup diced cucumber (with peel or skin left on)
1 cup fat-free Italian salad dressing

Preparation

Open all the cans of beans, drain and rinse in collander.
Place the drained beans in bowl you can cover & refrigerate.
Add sliced/diced onions, diced tomatoes and cucumber.
Add Italian salad dressing, toss contents, cover and refrigerate until cold.
Even better let set overnight and you can store up to 5 days and it still is umm, umm good.