serves 6; adapted from "Garbanzo and Kidney Bean Salad" in Romney Steele's, My Nepenthe
Mix together in the bottom of a large bowl: green onions, chives, herbs, red onion, garlic mashed with salt, sugar, and black pepper.
Blanch green beans in a pot of boiling salted water for a minute or two, until crisp tender. Immediately transfer beans to an ice bath to stop the cooking. Remove from ice bath, pat dry on a clean kitchen towel, and add to the bowl.
Add the canned beans to the bowl. Drizzle with olive oil and vinegar and gently toss to combine. Let stand for at least an hour before serving to allow the flavors to meld. Refrigerate any leftovers.
(Olive oil will harden when refrigerated, but don't fret. A few minutes at room temperature and it will return to its liquid self.)