1 (16 oz.) can cut green beans
1 (16 oz.) can cut wax beans
1 (15 1/2 oz.) can garbanzo beans
1 (15 oz.) can kidney beans
1/2 c. chopped green pepper
1/2 c. chopped red onion
1 c. sugar
1 c. cider vinegar
3/4 c. vegetable oil
1 1/2 tsp. salt
1/2 tsp. pepper

Drain canned vegetables; combine with the green pepper and onion; set aside. Combine remaining ingredients; pour over vegetables, mixing well. Cover and marinate in the refrigerator for 24 hours, stirring occasionally. Just before serving, drain well and serve in a lettuce lined salad bowl.