My Mother’S Bean Salad

• 1 can (14 1/2 Oz. Size) Cut Yellow Wax Beans
• 1 package Frozen Lima Beans (12 Ounce Package)
• 1 can Garbanzo Beans (14.5 Ounce Can)
• 1 can Italian Flat Beans (14.5 Ounce Can)
• 1 can Red Kidney Beans (14.5 Ounce Can)
• 3/4 cups Granulated Sugar
• 1 teaspoon Sea Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 cups Vegetable Oil
• 2/3 cups White Wine Vinegar
• 1 whole Red Onion, Thinly Sliced
• 1 whole Red Bell Pepper, Seeded And Diced

1. Rinse and drain beans.
2. Whisk together sugar, salt, pepper, oil and vinegar in a very large bowl-I recommend a very large bowl with a cover. Add rinsed and drained beans, onions and red bell pepper and toss gently until everything is coated with the dressing.
3. Chill in the refrigerator about 4-6 hours.
4. Enjoy alone or as a side!

beans, beans, garbanzo beans, italian flat beans, red kidney beans, sugar, salt, freshly ground black pepper, vegetable oil, white wine vinegar, red onion, red bell pepper

Taken from tastykitchen.com/recipes/salads/my-mothere28099s-bean-salad/ (may not work)