Marinated 4 Bean Salad - cooking recipe

Ingredients

1 (16 ounce) can cut green beans
1 (16 ounce) can cut yellow wax beans
1 (16 ounce) can garbanzo beans (or chick peas)
1 (16 ounce) can kidney beans
1/2 cup green pepper, chopped
1/2 cup red onion, chopped
1 cup sugar
1 cup cider vinegar
3/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Preparation

Drain canned vegetables.
Combine these with the green pepper and onion. Set aside.
Combine remaining ingredients and pour over vegetables, mixing well.
Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
Just before serving, drain off the marinade, Lovely served in a lettuce-lined clear glass salad bowl.