Three Bean Salad

Description
Contributed by Catsrecipes Y-Group
 * Source: Marlboro Country Cookbook
 * Serves 10 to 12

Ingredients

 * 2 cans each pinto, red kidney and garbanzo beans (15½ oz each)
 * 1¼ cups thinly sliced onion
 * 1¼ cups each chopped green and red bell pepper
 * ½ cup thinly sliced celery
 * ¾ cup red wine vinegar
 * ½ cup sugar
 * ½ cup vegetable oil
 * ½ tbsp each salt and dry mustard
 * 2 tbsp chopped cilantro or parsley
 * 1 tbsp chopped fresh oregano

Directions

 * 1) Drain beans; put into a large mixing bowl.
 * 2) Add onion, peppers and celery.
 * 3) Combine vinegar, sugar, oil, salt, mustard, cilantro and oregano.
 * 4) Pour over beans and vegetables; toss to mix.
 * 5) Cover and refrigerate several hours or overnight, stirring occasionally.