Three bean salad

Recipe by Carol Tucker  Wooster, Ohio

1 can (15 1/2 ounce) great northern beans , rinsed and drained
1 can (15 ounces) garbanzo beans rinsed and drained
1 can black beans (15 ounces) black beans rinsed and drained
1 medium tomato, chopped
1 medium onion, chopped
1 celery rib, chopped
1/3 cup each chopped green, sweet red, and yellow pepper
1/2 cup water
3 Tablespoons minced fresh basil
2 Tablespoons minced fresh parsley
2 Tablespoons lemon juice
2 Tablespoon olive oil
11/2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

In a large bowl, combine the beans, tomato, onion, celery, and peppers. In a small bowl,  whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.