1 lb. can ea. of green garbanzo, and kidney beans
1 (4 oz.) can sliced mushrooms
1 green pepper
1 lg. onion (Bermuda, if in season)

Drain all beans and mushrooms. Place in a large bowl. Slice onion and green pepper; add to beans.

DRESSING MIX:

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

Mix dressing ingredients. Pour over salad. May be kept in refrigerator indefinitely. Serves 6-8.