1/2 c. vinegar
Salad oil
3/4 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
3/4 tsp. celery seed
1/2 coarsely chopped green pepper
1 me. onion, sliced and separated into rings, cut lg. rings in half
1 (15 oz.) can red kidney beans (1/2 c.)
1 (8 oz.) can cut yellow wax beans
1 (8 oz.) can green beans
1 (15 oz.)) can garbanzo beans (Old El Paso brand is the best)

Bring to boil the vinegar, salad oil, sugar, salt, black pepper and celery seed. Cool to lukewarm. Drain and rinse kidney beans and drain all other beans. Pour the vinegar solution over the beans which have been mixed with the green pepper and onion. Refigerate overnight or for 24 hours. Stir several times while in the refrigerator.