2 cans black beans
2 cans shoepeg corn
1 can garbonza beans
1 lg. jar diced pimientos
1 c. diced onions
1 green pepper, diced
2 tbsp. water
3/4 c. sugar
1/4 c. vinegar
1/2 c. salad oil
1/2 tsp. salt
1/4 tsp. pepper

Drain black beans, corn, garbonza beans and pimientos. Add onions and green pepper. For dressing, heat remaining ingredients until sugar is dissolved; cool. Pour on salad and let set.