Tangy Four Bean Salad

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This is my variation on all the bean salads out there. I found using salad oil and white vinegar to be too bland for my tastes, yet i didn't want a complicated salad full of herbs. This is my creation! This recipe is suitable for diabetics or low-carbers if you use the splenda. There is no discernable taste difference between using splenda or using sugar. I hope everyone who tries it enjoys it.

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Steps

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Drain all four cans of beans , discarding liquid.

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In a large container , toss beans with onion and garlic.

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In a 2 cup mixing bowl , mix the oil , vinegar , splenda , salt and pepper.

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Pour over the bean mixture.

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Mix well to coat all ingredients.

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Cover , and let marinate in the refrigerator overnight.

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Ingredients

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red kidney beans, cut green beans, cut wax beans, chickpeas, onion, garlic, red wine vinegar, balsamic vinegar, extra virgin olive oil, splenda sugar substitute, salt, ground black pepper