1 lb. can cut green beans
1 lb. can cut wax beans
1 (15 oz.) can dark red kidney beans
1/2 c. chopped green pepper
1/2 c. sugar
2/3 c. vinegar
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper

Drain green beans, wax beans and kidney beans. Combine. Add green pepper.

Combine sugar, vinegar and salad oil. Pour over vegetables. Add salt and pepper. Toss. Chill overnight. Before serving toss salad to coat beans. Drain.

Serves 6 to 8.