1 can white wax beans
1 can red kidney beans
1 can shoepeg corn
1 can cut green beans
1 lg. red onion, sliced
1 lg. sweet pepper, sliced

Drain beans and corn. Cut onion and pepper rings. Place in bowl with lid. Make sauce.

SAUCE:

1/2 c. vinegar
3/4 c. sugar
1/2 c. Wesson oil
Salt and pepper to taste

Heat until sugar is dissolved. Pour over vegetables and marinate overnight. Keeps 10 days to 2 weeks.