Drain juice from all cut beans and save. Drain kidney beans and garbanzos; rinse (do not retain juice). Mix kidney beans and garbanzos. Peel onions, slice, and separate rings.
To layer: 1/4 of the onions; 1/3 of the green beans; 1/3 of the wax beans; 1/3 of the kidney/garbanzos. Repeat. Shake from side to side to settle.
Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water). Add sugar and vinegars. (Can use all wine vinegar instead of 1/2 wine and 1/2 cider vinegar.) Rub spices in hand to break up; stir into juice. "Taste to make sure both sourer and sweeter than you want the end product."
Pour marinade over beans. If uncovered, make additional liquid (1/2 water to 1/4 sugar and 1/4 vinegar). Set for 2 days.
Can also add cucumbers, avocado, sweet bell pepper and/or pimento.