1 can cut yellow waxed beans
1 can cut green beans
1 can dark red kidney beans
1/2 c. diced green pepper
1 med. onion, sliced
1 tsp. salt
1/2 tsp. black pepper
1 heaping c. sugar
2/3 c. cider vinegar
1/2 c. salad oil

Put kidney beans into colander; rinse; let drain. Add other beans; let drain. Put into bowl and add diced green pepper and onion. Mix the oil, vinegar, sugar, salt, and pepper in a bowl. Stir and then pour over other ingredients. Let salad stand 24 hours. Drain before serving but save liquid to use if you have salad left and add it to the leftover salad before storing.