Four Bean Salad - cooking recipe

Ingredients

3/4 c. wine vinegar
1/4 c. vegetable oil
1 Tbsp. sugar
1/4 tsp. pepper
1 (15 1/2 oz.) can Campbell's vegetarian beans in tomato sauce
1 (16 oz.) can black beans, drained
1 (16 oz.) can red kidney beans, drained
1 1/2 c. green beans, cooked
1 medium red onion, halved lengthwise and sliced

Preparation

In large bowl, combine vinegar, oil, sugar and pepper.
Add beans and onion.
Toss gently to coat.
Cover; refrigerate until serving time, at least 4 hours.
Makes 8 cups or 16 servings. Serve heated, chilled or at room temperature.