1 lb. can cut green beans
1 lb. can cut wax beans
1 (15 oz.) can dark red kidney beans
3/4 c. chopped green pepper
1/2 medium onion, sliced and quartered
1/2 c. sugar
1/3 c. white vinegar
1/3 c. wine vinegar
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper

Drain green beans, waxed beans, and kidney beans. Combine; add green pepper and onions. Combine sugar, vinegars, and salad oil; pour over vegetables. Add salt and pepper; toss. Chill overnight. Before serving toss to coat beans.