2 cans wax beans
2 cans garbanzo beans
2 cans kidney beans
2 cans green beans
2 bell peppers, sliced
1 lg. red onion, separated in rings

Drain beans well. Layer beans, peppers, and onions in deep dish with tight- fitting lid.

DRESSING:

1 c. salad oil
3/4 c. sugar
1/2 c. cider vinegar
3/4 tsp. salt
1/4 tsp. black pepper

Mix all ingredients, pour over bean mixture, seal bowl tightly. Marinate salad, refrigerated, at least 2 days before serving.