Best Bean Salad - cooking recipe

Ingredients

SALAD
14 1/2 ounces green beans, drained
14 1/2 ounces wax beans, drained
14 1/2 ounces kidney beans, drained
15 1/2 ounces garbanzo beans, drained (chick peas)
14 1/2 ounces black beans, drained
1/2 cup chopped red bell pepper (optional)
1/2 cup chopped sweet onion
1/2 cup chopped celery (optional)
DRESSING
1/2 cup salad oil (I use Wesson Blend)
1/2 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white sugar

Preparation

In a large bowl, toss together the salad veggies.
In a separate bowl, whisk together the dressing ingredients until the sugar is dissolved and pour over the veggies.
Refrigerate for several hours (if you think of it, stir a couple of times during this time). I think it tastes best after being refrigerated several days.