1 (1 lb.) can cut green beans
1 lb. can cut wax beans
1 (15 oz.) can kidney beans
1 can garbanzo beans (Mexican chick peas)
1 sm. red onion (very thinly sliced)
1 tsp. salt
1/2 tsp. pepper
1 c. granulated or brown sugar
1/2 c. wine vinegar
1/2 c. oil, preferably olive oil

Wash and drain beans thoroughly. Kidney beans may have to be rinsed repeatedly until shiny clean. Slice onion thin and separate into rings. Combine beans, onion rings, salt and pepper, sugar in a deep bowl.

Heat vinegar but do not boil. Add oil to vinegar, mix well and pour over the other ingredients. Cover and refrigerate overnight. Next morning mix well and again during the day. This salad can be served as is, in lettuce cups or use as a filling for tomato cups. Keeps well and tends to increase flavor.