Marinated Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can dark red kidney beans, drained
1 (16 oz.) can green peas, drained
1 (16 oz.) can yellow corn, drained
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can garbanzo beans, drained
4 stalks celery, sliced
1 bunch green onions, sliced
1 bell pepper, diced
1/3 c. sugar
1/3 c. vegetable oil
1/3 c. cider vinegar
1 tsp. salt
1/2 tsp. black pepper

Preparation

In large bowl, combine kidney beans, peas, corn, green beans and garbanzo beans. Stir in celery, onions and bell pepper. In a small bowl, combine sugar, vinegar, salt and pepper. Pour over vegetables. Mix well and refrigerate at least 2 hours, preferably overnight.