3-Bean Salad - cooking recipe

Ingredients

1 green pepper, chopped
2 c. canned or cooked green beans
2 c. canned or cooked yellow (wax) beans
1 lb. dry kidney beans
3/4 c. sugar
2/3 c. vinegar
1/3 c. vegetable oil
1 tsp. salt
1/2 tsp. pepper

Preparation

Sort, wash and drain dry beans.
Prepare beans by overnight or quick-soak method.
Cook, using soaking liquid, adding more water if needed, until beans are tender (1 1/2 hours).
Drain.
Mix sugar, vinegar, oil, salt and pepper in a large bowl.
Drain canned vegetables and add all the beans and green pepper to the mixture. Mix well.
Cover and chill 6 hours or longer.
Mix well before serving.