1 (1 lb.) can cut green beans
1 (1 lb.) can wax beans
1 (1 lb.) can kidney beans
1 (15 oz.) can garbanzo beans
1/2 c. chopped green pepper
1/2 c. chopped red onion
1 c. cider vinegar
1 c. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2/3 c. salad oil

Drain canned vegetables; combine with green pepper and onion; set aside. Combine remaining ingredients; pour over vegetables, mixing well. Cover and marinate overnight in the refrigerator (stir occasionally). Just before serving, drain well and serve in lettuce-lined salad bowl. Serves 8-10.