Mom's Tangy Four Bean Salad

Is it really already the weekend of July 4th?  I've got so much to post! Forgive me for flooding your in box after the long dry spell.  I call this Mom's Tangy Four Bean Salad because it was one of my Mom's infamous pot luck dishes whenever we went to a cook out.  I think a more appropriate name is probably Every Mom's four bean salad, we all know that someone is going to show up with it, right??  Maybe it is because it is so simple and yet delicious.  Maybe it's because it has all those vegetables crammed into one dish.  Who really cares why...as long as someone brings it! 

The Dressing
1/2 cup olive oil
1/2 cup cider vinegar
1/2 cup white sugar
1 tsp salt
1/2 tsp ground black pepper

The Salad
1 16 ounce can cut green beans
1 16 ounce can yellow wax beans
1 16 ounce can red kidney beans
1 16 ounce can garbanzo beans (chick peas)
1 small red onion, sliced
2 stalks celery, chopped
1 small green bell pepper, sliced

1. Mix all the ingredients for the dressing well, set aside.   
2. Drain all the liquid from the canned vegetables; rinse with cold water.   Place the rinsed canned vegetables as well as the fresh sliced vegetables into a large bowl and mix together. 
3. Pour the dressing over the vegetables; mix until all are covered with the dressing.  
4. Marinate overnight.
5. Go to the BBQ...don't forget the salad!