Bean Salad

1 can green beans
1 can yellow beans
1 can kidney beans
1 can garbanzo beans
1/2 c. chopped green pepper (optional)
1/3 c. chopped red onion (optional)
1/4 c vinegar
2 T sugar
2 T oil
1/4 t celery seed
1/2 t dry mustard
1 small clove garlic, minced

In a large bowl combine drained beans, sweet pepper and onion. In a jar combine the vinegar, sugar, oil, celery seeds, dry mustrard, and garlic. Cover and shake well. Pour over vegetables, stir lightly. Cover and marinate for 4 to 24 hours. Serves 6-8. Calories 120
Compliments of Better Homes and Gardens 12th edition.