Kathy Callister’s Bean Salad

Drain and rinse in cold water:
1 can wax beans
1 can green beans
1 can French beans
1 can red kidney beans
1 can garbanzo beans
Add:
½ C. chopped green pepper
Dressing:
2 ¼ C. sugar
1 C. oil
1 ½ C. vinegar
3 t. salt
3 t. pepper
Pour dressing over beans and refrigerate 24 hours.
Stir into mixture four hours before serving:
1 red onion, thinly sliced