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

Drain green beans, garbanzo and kidney beans. Combine; add green pepper and onion. Combine sugar, vinegar and salad oil; pour over vegetables. Add pepper; toss. Chill overnight. Before serving, toss to coat beans; drain. Serves 6 to 8.