Marinated Bean Salad

Yeah I know, ANOTHER bean salad recipe! If I didn't get so many compliments on my bean salad, I wouldn't bother to even put this one up. But I DO get compliments at every picnic, potluck, etc... I take it to. AND I must admit that I also prefer my bean salad to anyone else's. Bean salads out of a can, out of a jar or even from the local deli doesn't hold a candle to this one! The best thing about this bean salad, as with all others I suppose, is that the longer it's able to sit in the fridge and marinate, the BETTER! Bean salad that has sweet PLUS tang! YESSS!

Ingredients & Directions
1 can cut green beans, drained
1 can cut wax beans, drained
1 can dark red kidney beans, drained
1 can garbanzo beans, drained
1 sm. red onion, cut into rings or diced
1 sm, green bell pepper, diced

Mix into medium sized salad bowl and make dressing as follows:

1/2 cup red wine vinegar
3/4 cup sugar
1/2 cup vegetable oil
1 tsp. salt
1/2 tsp. cracked black pepper

Pour dressing over salad, tossing to coat well. Cover and refrigerate overnight or at least 8 hours. When ready to serve, pour off dressing but don't throw it out. You'll want to keep it to put the leftovers into before you put it back in the fridge.