Multibean Salad with Fresh Herbs

1 C green beans, trimmed
1 C cooked black beans
1 C cooked chickpeas
1 C cooked kidney beans

Vinaigrette:
1/2 small read onion, finely chopped
1/2 C EVVO
1 T red wine vinegar
1 tsp lemon juice
1 tsp chopped fresh rosemary
1 T chopped fresh basil
1 T chopped fresh parsley
1 T prepared mustard
Ground black pepper

Combine beans. Bring 4 cups water to boil, pour over beans and let sit 1 minute. Drain, rinse under cold running water and drain completely.

In separate bowl, whisk together all vinaigrette ingredients. Pour over beans, toss to coat and serve.