Marinated Vegetable Salad

• 1 (16 oz.) can dark red kidney beans, drained
• 1 (16 oz.) can green peas, drained
• 1 (16 oz.) can yellow corn, drained
• 1 (16 oz.) can cut green beans, drained
• 1 (16 oz.) can garbanzo beans, drained
• 4 stalks celery, sliced
• 1 bunch green onions, sliced
• 1 bell pepper, diced
• 1/3 c. sugar
• 1/3 c. vegetable oil
• 1/3 c. cider vinegar
• 1 tsp. salt
• 1/2 tsp. black pepper

1. In large bowl, combine kidney beans, peas, corn, green beans and garbanzo beans. Stir in celery, onions and bell pepper. In a small bowl, combine sugar, vinegar, salt and pepper. Pour over vegetables. Mix well and refrigerate at least 2 hours, preferably overnight.

dark red kidney beans, green peas, yellow corn, green beans, garbanzo beans, stalks celery, green onions, bell pepper, sugar, vegetable oil, cider vinegar, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=917351 (may not work)