Make the dressing

• Combine the oil, vinegar and sugar in a large mixing bowl.
• Stir until the sugar dissolves.

Add the vegetables

• Add the chopped onion and bell pepper.
• Rinse and drain the chickpeas and kidney beans, and drain the green beans and wax beans.
• Add all the beans to the bowl.

Mix and marinate

• Stir everything together until well coated.
• Cover and refrigerate to marinate, ideally two days; it keeps up to a week.