Bean Salad - cooking recipe

Ingredients

2 (16 oz.) cans cut green beans
2 (16 oz.) cans kidney beans
2 (16 oz.) cans yellow wax beans
2 green peppers, chopped
2 onions, chopped
1 1/2 c. sugar
1 (4 oz.) jar pimentos, drained and chopped
2/3 c. salad oil
1 1/3 c. tarragon vinegar
1 tsp. cracked black pepper
2 tsp. seasoned salt

Preparation

Combine first 5 ingredients and pimentos and drain well. Place in large bowl.
Combine sugar, oil, vinegar, pepper and salt; pour over beans.
Mix well and place in refrigerator dish with a tight fitting cover.
Keep cold until ready to serve. Flavor improves after 3 or 4 days.