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Four Bean Salad

1 can (16 ounces) green beans, drained
1 can (16 ounces) wax beans, drained
1 can (16 ounces) garbanzo beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1/4 cup chopped green pepper
8 green onions, chopped
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt

In a large salad bowl, combine all the beans, green pepper and onions. In a small bowl, combine remaining ingredients; stir until the sugar dissolves. Pour over the bean mixture, gently mixing together. Cover and refrigerate overnight, stirring several times.

Yield: 10 to 12 servings

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