Four-Bean Salad - cooking recipe

Ingredients

1 (16 oz.) can green beans, drained
1 (16 oz.) can wax beans, drained
1 (16 oz.) can garbanzo beans (chickpeas), rinsed and drained
1 (16 oz.) can kidney beans, rinsed and drained
1/4 c. slivered green pepper
8 green onions (scallions), sliced
3/4 c. sugar (use comparable amount of sugar substitute if desired)
1/2 c. cider vinegar
1/4 c. vegetable oil
1/2 tsp. salt

Preparation

In a large salad bowl, combine all of the beans, green pepper and onions.
In a small bowl, combine remaining ingredients; stir until the sugar dissolves.
Pour over bean mixture.
Cover and refrigerate for 2 hours.
Serves approximately 20.