1 (1 lb.) can cut green beans
1 (1 lb.) can wax beans
1 (15 oz.) can garbanzo beans
1 (15 oz.) can kidney beans
1/2 c. chopped green pepper
1/2 c. chopped red onion
1 c. cider or rice vinegar
1 c. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 c. salad oil

Drain canned vegetables. Combine with the green pepper and onion. Set aside. Combine remaining ingredients, and pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or for 24 hours, stirring occasionally. Just before serving, drain well and put in lettuce lined salad bowl. Serves 8-10.