• 1 16-oz can green beans (Blue Lake or some good quality)
• 1 16-oz can wax beans
• 1 16-oz can kidney beans
• 1 medium green pepper, sliced and chopped
• 1 medium-sized white onion sliced and cut up
• 1/2 cup vegetable oil
• 1/2 cup cider vinegar
• 3/4 cup sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

1. Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together. Marinate and refrigerateovernight. Bean salad tastes better after 3 or 4 days.

Makes
about 7 cups