1 (1 lb.) can cut green beans
1 (1 lb.) can cut wax beans
1 (15 oz.) can dark red kidney beans
1/2 c. chopped green pepper

Drain green beans, wax beans, kidney beans. Combine. Add green pepper.

1/2 c. sugar
2/3 c. vinegar
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper

Combine and pour over vegetables. Add and toss. Chill overnight. Before serving, re-toss. Makes 6 to 8 servings.