2 cans cut green beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 med. purple onion, chopped
2 med./lg. tomatoes, chopped
2 cloves garlic, minced
1/2 Tbs. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
Balsamic vinegar

Combine the beans, vegetables, and herbs in a bowl.  Pour balsamic vinegar over
whole lot, cover, and chill.  I'm not sure how much b. vinegar I use for this,
but I would guess about 2 c.  I cover the salad about 2/3 way.  You could
probably get by with less, but I like to let as much of it marinate as
possible.  This is great in warm weather and keeps awhile in the fridge.