Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) cut green beans, drained1 can (14-1/2 ounces) cut wax beans, drained1/4 cup julienned green pepper8 green onions, sliced3/4 cup sugar1/2 cup cider vinegar1/4 cup canola oil1/2 teaspoon salt
Preparation
In a large salad bowl, combine the first 6 ingredients. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.
