1 can green beans, drained
1 can wax beans, drained
1 can garbanzo beans
1 can kidney beans
1/4 c. bell pepper slivers
8 green onions, sliced (optional)
3/4 c. sugar
1/2 c. cider vinegar
1/4 c. corn oil
1/2 tsp. salt

Rinse and drain garbanzo and kidney beans. In a large bowl, mix beans, pepper and onions.

In a small bowl, mix other ingredients and stir until sugar dissolves. Pour over bean mixture and refrigerate at least 4 hours, stirring occasionally. Refrigerating overnight is better. Freezes well up to 2 weeks.