Mixed Bean Salad

• 1 (14 ounce) can cut green beans
• 1 (14 ounce) can yellow wax beans
• 1 (14 ounce) can red kidney beans
• 1 (14 ounce) can chickpeas
• 1 cup chopped celery
• 12 cup chopped green pepper
• 23 cup granulated sugar
• 23 cup white cider vinegar or 23 cup tarragon vinegar or 23 cup wine vinegar
• 23 cup vegetable oil
• 1 teaspoon salt
• 1 sliced red onion, separate into rings
• pepper
• 1 teaspoon dried dill weed or 1 teaspoon dried basil or 1 teaspoon dried tarragon

1. Drain the cans of green beans, yellow wax beans, red kidney beans and chick peas, rinse with cold water.
2. Combine in large bowl.
3. Add celery, onion and green pepper.
4. Combine sugar, vinegar, oil, salt, pepper and herbs.
5. Whisk until blended.
6. Pour over vegetables.
7. Mix well; taste and adjust seasoning.
8. Refrigerate at least 8 hours before serving.
9. Will keep for several days in refrigerator.
10. Drain before serving.

green beans, yellow wax beans, red kidney beans, chickpeas, celery, green pepper, sugar, white cider vinegar, vegetable oil, salt, red onion, pepper, dill

Taken from www.food.com/recipe/mixed-bean-salad-198695 (may not work)