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 chopped green peppers
2 diced onions
1 (4 oz.) jar chopped and drained pimentos
1 1/2 c. sugar
2/3 c. vegetable oil
1 1/3 c. tarragon vinegar
1 tsp. cracked black pepper
2 tsp. seasoned salt

Preparation

Combine and drain first 6 ingredients; put in large bowl. Combine and mix well sugar, oil, vinegar, pepper and salt.
Pour over mixed ingredients.
Cover tightly; refrigerate.
Flavor improves after 2 to 3 days.
Makes about 12 servings.
Can be halved or doubled.
(I do not use either the black pepper or the salt.)