1 can cut green beans (16 oz.)
1 can cut wax beans (16 oz.)
1 can kidney beans (16 oz.)
1 c. carrots, slightly cooked (do not overcook)
1/2 c. minced onions
1/2 c. minced green peppers

Drain vegetables and combine with dressing.

DRESSING:

1/2 c. salad oil
3/4 c. sugar
1/2 tsp. pepper
1/2 c. cider vinegar
1/2 tsp. salt

Mix well. Refrigerate overnight. Stir occasionally.