Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           drained or canned cooked -- pinto beans
   1      cup           drained cooked black beans
   1      can           garbanzo beans -- drained (8-3/4 oz)
   1      can           cut green beans -- drained (8 oz)
   1      cup           drained canned wax beans
     1/2                green pepper -- cut in thin
     1/4                red onion -- thinly sliced
   6      tablespoons   vegetable oil
   3      tablespoons   vinegar
     1/2  teaspoon      salt
     1/4  teaspoon      dried leaf oregano -- crushed
     1/8  teaspoon      garlic powder
                        freshly ground black pepper
   1                    tomato -- chopped, drained
   3      tablespoons   mayonnaise

Preparation:

If cooking your own pinto and black beans, cook until firm-tender and not mushy. Combine pinto beans, black beans, garbanzo beans, green beans and wax beans in a large bowl. Add green pepper and red onion. In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise. Toss until well blended.