1 (1 lb.) can cut green beans
1 (1 lb.) can chick peas
1 (15 oz.) can kidney beans
1 sm. red onion
1 tsp. salt
1/2 tsp. pepper
1/2 c. granulated or brown sugar
1/2 c. wine vinegar
1/2 c. olive oil

1. Drain the beans thoroughly.

2. Rinse the kidney beans in cold water and drain again.

3. Slice the onion thin and separate into rings.

4. Combine beans, onion rings, salt, pepper and sugar in a deep bowl.

5. Add the oil to the vinegar; mix well and pour over beans.

6. Cover and refrigerate overnight. Yields 6-8 servings.