1 lb. can cut green beans
1 lb. can cut wax beans
1 lb. can kidney beans
1 lb. can garbanzo beans
1 med. sized red onion, sliced and separated into rings
1 tsp. salt
1/2 tsp. freshly ground pepper
1 c. granulated or brown sugar, packed
1/2 c. wine vinegar
1/2 c. olive oil

Drain beans well. Rinse kidney beans and drain again on paper towels. Combine beans, onion rings, salt, pepper and sugar in a deep bowl. Warm vinegar but do not boil, stir in olive oil and pour over beans. Toss lightly. Cover and refrigerate overnight.

Drain beans well. Rinse kidney beans and drain again on paper towels. Combine beans, onion rings, salt, pepper and sugar in a deep bowl. Warm vinegar but do not boil, stir in olive oil and pour over beans. Toss lightly. Cover and refrigerate overnight.

Drain and serve in salad bowl. Surround with crisp greens and tomato wedges.