1 (14 oz) can green beans
1 (20 oz) can red kidney beans
1 (14 oz) can lima beans
1 (20 oz) can garbanzo beans (or chick peas)
1 cup chopped celery
1/2 cup onion slices (small onions work better)
1/2 cup chopped green pepper
Drain beans. Rinse gently with cold water. Add celery, onions, and green pepper. Mix gently but well.
3/4 cup white sugar
3/4 cup white vinegar
1/2 cup vegetable oil
generous dash of freshly ground pepper
2 tsp dried dill weed
Mix all marinade ingredients together. Pour over bean mixture to marinate. Add more pepper or dill weed if you choose. Refrigerate over night.
Note: This salad keeps very well and is best if made the day before.