1 (15-1/2 oz.) can wax beans
1 slightly smaller can kidney beans
1 cup onions, sliced
1/2 c. vegetable or peanut oil
1/2 c. cider or red wine vinegar (good quality)
1 (15-1/2 oz.) can green cut beans
3/4 c. sugar
1/2 tsp. salt
1/4 tsp. pepper

Make this the day before you plan to use it -- the flavors will blend. Combine all beans, drained, with the onion.

Mix all other ingredients and shake well. Pour over the beans, cover with foil and refrigerate, stirring occasionally to make sure the beans marinate evenly.

Makes about 12 servings and can be easily doubled or tripled for a crowd.

Will keep for 2 weeks in the refrigerator.

Cooks Note: An equal quantity of frozen beans may be used instead of canned, if desired; steam the beans until tender before marinating. For extra flavor and color, add a thinly sliced red onion and a pressed clove of garlic (or two), if desired.