1 (16 oz.) can cut green beans
1 (16 oz.) can cut wax beans
1 (15 oz.) can red kidney beans
1/2 c. chopped green pepper
1/2 c. sugar
2/3 c. vinegar
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper

Drain beans and combine in salad bowl. 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. Makes 6 to 8 servings.