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

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