Barbecue Bean Salad - cooking recipe

Ingredients

1 (1 lb.) can cut green beans, drained (2 c.)
1 (1 lb.) can cut wax beans, drained (2 c.)
1 (1 lb.) can dark medium kidney beans, drained
1/2 c. chopped green pepper
3/4 c. sugar
2/3 c. vinegar
1/3 c. salad oil
1 tsp. salt
1 tsp. pepper

Preparation

Combine vegetables and toss lightly.
Combine sugar, vinegar and oil; pour over vegetables.
Sprinkle with salt and pepper. Chill overnight.
Toss before serving.
Drain.
Makes 6 to 8 servings.