1 (16 oz.) can green beans
1 (16 oz.) can wax beans
1 (15 oz.) can kidney beans
1 (15 oz.) can chick peas
1/2 c. chopped green pepper
1/2 c. sugar
2/3 c. white vinegar
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper

Mix all together well. Drain and combine beans, add green peppers. Combine sugar, vinegar and oil (simmer the dressing first). Pour over vegetables, add salt and pepper toss. Chill overnight. Before serving toss to coat beans, drain. Makes 6 to 8 servings.