1 (no 2) whole green beans
1 (no 2) sm. wax beans
1 can (16 oz.) kidney beans
1 lg. sweet onion, sliced thins
1 lg. green pepper, sliced thick
1 c. vinegar
1 c. sugar
1/4 to 1/3 c. salad oil

Drain beans. Add onion, rings and green peppers. Mix vinegar, sugar and salad oil. Pour over beans and refrigerate 12 to 24 hours. Serves ten to twelve.