1 (16 oz.) can green beans
1 (16 oz.) can red kidney beans
1 green pepper, finely chopped
1 sm. onion, finely chopped
1/2 to 3/4 c. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 c. vinegar
1/2 c. vegetable oil

Drain beans; add green pepper and onion. Mix well. Add remaining ingredients and toss to blend. Refrigerate for several hours or overnight. Drain and serve in lettuce cups. 4 to 6 servings.