Pick a large salad bowl and place 14.5 ounces of drained green beans, 14.5 ounces of wax beans, 14.5 ounces of garbanzo beans, 14.5 ounces of kidney beans, 14.5 ounces of black beans in it.
Grab a large whisk of spoon and mix all the beans thoroughly.
Top the beans-mixture with 1/2 cup of chopped green pepper, 1/2 cup of chopped onion and 1/2 cup of chopped celery. Now, use the same whisk of large spoon to toss the ingredients for few seconds in order to blend them well. Set the large salad bowl for the time being.
Take a medium mixing bowl and add in 1/2 cup of salad oil, 1/2 cup of vinegar, 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper and 3/4 cup of white sugar. Whisk all these ingredients together until mix thoroughly and forms a thick paste.
Pour the mixture over the previously prepared bean-mixture and toss to mix.
Your Bean Salad is geared up; refrigerate it for at lead 8 hours before serving it.