Soak beans overnight in 3-4 parts water to 1 part beans. Drain water. Cook until beans are firm but not hard, approximately 30-45 minutes.
Bring vinegar, salt, Italian seasoning, garlic, sugar and salad dressing mix to a boil. Cool to lukewarm. Pour over beans. Add corn oil. Let set overnight in refrigerator.
Optional: Add 4 stalks celery, 1 cup green pepper and 1 cup onion (all diced) just before serving.
