1 can each - cut green beans, kidney beans (dark red) and garbonzo beans
1/2 c. onion, chopped
1/2 c. salad oil
1/2 c. white vinegar
3/4 c. sugar
1 tsp. salt

Heat oil, vinegar and sugar together until sugar dissolves. Then set aside.

Drain and rinse beans in colander. Place in bowl and mix together with oil mixture. Cover and refrigerate for 24 hours before serving.