1 (16 oz.) can cut green beans
1 (16 oz.) can cut wax beans
1 (15 oz.) can red kidney beans
1 (15 oz.) can garbanzo beans
1/2 c. chopped green pepper
1/2 c. chopped onions
1/2 c. sugar
2/3 c. vinegar
1/3 c. salad oil
1 tsp. salt (may omit)
1/4 tsp. pepper

Drain beans and combine. Add green pepper and onion. Combine sugar, vinegar and salad oil. Pour over vegetables. Add salt and pepper. Toss. Chill overnight. Just before serving, toss to coat beans. Drain. Serves 6-8.