Asparagus Bean Salad

by Annette Walters

1 1/2 cups julienned asparagus
1 10-ounce can kidney beans, drained
1 10-ounce can garbanzo beans, drained
1/2 cup green pepper, diced
1 medium onion, diced
3/4 cup sugar
2/3 cup white wine vinegar
1 teaspoon salt
1 teaspoon pepper
1/3 cup oil

Mix all indredients together and let stand for several hours before serving.