Bean Salad

Bean Salad
by: Fran Pinkston

1-2 15 oz cans green beans
1-2 15 oz cans kidney beans
1 15 oz can wax beans
1 15 oz can garbanzo beans
bell pepper to taste (at least 1/2 of a pepper) diced
onion to taste (at least 1/2 of a onion) diced

Dressing:
2/3 cup vinegar
1/2 cup sugar
1/2 cup oil
1 tsp salt
1/2 tsp pepper

Directions:
Mix all beans, onion, green pepper in bowl gently. Mix dressing ingredients in jar with tight fitting lid then pour over salad. Refrigerate for about 8-12 hrs to marinate. Gently stir once or twice to more evenly marinate if desired. You many want to double the dressing to better cover all the beans and vegetables.