Lynda's Four Bean Salad

• 1 (14 ounce) can green beans
• 1 (14 ounce) can yellow beans
• 1 (14 ounce) can chickpeas
• 1 (14 ounce) can kidney beans
• 34 cup white sugar
• 14 cup oil
• 12 cup vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 12 cup green pepper, chopped
• 12 cup onion, chopped

1. Open and drain the green and yellow beans, discard liquid.
2. Put drained beans in large bowl.
3. Open and drain chickpeas and kidney beans, discard liquid.
4. Rinse well with water before adding the drained beans to bowl with the other beans.
5. Mix white sugar, oil, vinegar, salt and pepper together in small bowl until sugar has dissolved to make the marinade.
6. Add chopped green pepper and chopped onion to marinade in small bowl.
7. Add marinade with peppers and onion to beans in larger bowl.
8. Mix together well.
9. Let marinate in fridge for 8 to 24 hours.

green beans, yellow beans, chickpeas, kidney beans, white sugar, oil, vinegar, salt, pepper, green pepper, onion

Taken from www.food.com/recipe/lyndas-four-bean-salad-374616 (may not work)