1 c. french style green beans
1 c. red kidney beans
1 c. garbanzo beans
1 c. whole grain corn
1 green pepper chopped
1 lg. onion sliced or chopped
Some chopped celery
1 1/2 c. sugar
1 c. vinegar
1/2 c. wesson oil
1/4 c. water
Garlic salt to taste (if desired)
1 tsp. salt

Mix all the dressing ingredients together and put over vegetables.

This salad is best after it sets a day in the refrigerator before serving, covered. Will stay good for days if kept refrigerated. Serves 15 or 20 people.