Bean Salad

(the original recipe calls for dried beans, cooked each according to it's own kind-- 1/2 dry of each)

Salad:
1 can Black Beans
1 can Red (adzuki) Beans
1 can Black-eyed Peas
1/2 lb green beans (use frozen or fresh, cook to tender-crisp)
1 small red onion

Dressing:
1/4 c balsamic vinegar
2 tsp Dijon (sometimes I use honey mustard instead, depends what I have in the pantry)
1/2 c Olive Oil (spring for the high quality stuff, it's totally worth it)
sea salt and fresh ground pepper

Combine beans and onion in a serving dish. Mix dressing ingredients together and pour over. Chill and serve.