1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can cut wax beans, drained
1 can garbanzo beans, drained
1 med. onion, thinly sliced
3/4 c. sugar
2/3 c. vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 c. all-purpose oil

Drain beans thoroughly. In large bowl combine all beans and lightly toss with onion.

Dissolve sugar in vinegar; add salt and pepper and oil; mix well.

Pour dressing over beans; mix to coat well. Refrigerate 2 to 3 hours or overnight in the refrigerator. Serve on salad greens.

Keeps for several days in refrigerator.