Four Bean Salad - cooking recipe

Ingredients

1 (15 oz.) can green beans
1 (15 oz.) can yellow wax beans
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
1 small onion, diced or thinly sliced
1/2 c. sugar
2/3 c. vinegar
1 1/2 tsp. pepper
1/3 c. vegetable oil

Preparation

Drain beans thoroughly and then place in large bowl.
Combine rest of ingredients in another bowl or container and mix thoroughly.
Pour mixture over the beans and mix gently to coat all of the beans.
Chill overnight in refrigerator.
Salad may be kept up to 2 weeks, if refrigerated.
Makes 10 to 12 servings.