24-Hour Bean Salad - cooking recipe

Ingredients

1 can green beans
1 can yellow beans
1 can kidney beans
1 box frozen limas (do not overcook)
1 green pepper, sliced thin
1 can pimento, sliced thin
1 onion, sliced in thin rings
1/2 c. sugar
1/2 c. vinegar
1/2 c. cooking oil
1/2 c. water

Preparation

Pour cooled liquid over beans.
Refrigerate 24 hours.
Stir about 3 times during refrigeration.
This salad will keep up to three weeks.