1 - 15 oz. can garbanzo beans
1 - 15 oz. can dark red kidney beans
1 - 15 oz. can small red beans
1 - 15 oz. can green beans
1 - 15 oz. can yellow waxed beans
1 - 15 oz. can diced beets
1 small to medium onion, halved and thinly sliced
3/4 cup celery, thinly sliced across the stalk

Open can and drain all canned vegetables. Add onion and celery and mix well. You can add any store-bought oil/vinegar dressing, OR add the following:

1/4 cup wine vinegar
1/4 cup olive oil
1 cup cold water
1 Tbsp. sugar
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Italian Seasoning
1/2 tsp dill weed
1 tsp grated parmesan cheese

Pour dressing over vegetables, mixing well. Cover and refrigerate 2 hours or more. Stir again before serving.