1 (1 lb.) can cut green beans
1 (1 lb.) cut wax beans
1 (15 oz.) can dark kidney beans
1/2 c. chopped green pepper
1/2 c. sugar
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper
1/2 c. vinegar

Drain green beans, wax beans, kidney beans. Combine. Add green pepper. Combine sugar, vinegar and salad oil. Pour over vegetables. Add salt and pepper, toss. Chill overnight before serving. Toss to coat beans. Serves 6 to 8.