Four Bean Salad - cooking recipe

Ingredients

1 (16 oz.) can red kidney beans
1 (10 oz.) can cut green beans
1 (16 oz.) can cut waxed beans
1 (16 oz.) can garbanzo beans (chickpeas)
1 medium onion, thinly sliced
3/4 c. white sugar
2/3 c. cider vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 c. cooking oil

Preparation

Drain beans, discarding liquid.
Combine beans; toss with onion.
Make dressing by combining remaining ingredients.
Pour over beans.
Mix to coat well.
Chill.
Serve on salad greens. Salad will keep well in refrigerator for several days.