1/2 c. sugar
1/2 c. salad oil
1/2 c. cider vinegar
1 tsp. salt
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can cut wax beans, drained
1 (16 oz.) can red kidney beans, drained
1/2 c. chopped onion

In large bowl, stir sugar with salad oil, vinegar and salt until blended. Add beans and onions; toss to coat beans and onion thoroughly. Cover and refrigerate at least 6 hours before serving to blend flavors.