Bean Salad - cooking recipe

Ingredients

2 (16 oz.) cans cut green beans, drained
2 (16 oz.) cans kidney beans, drained
2 (16 oz.) cans yellow wax beans, drained
2 green peppers, chopped
2 onions, chopped
1 (4 oz.) jar pimentos, drained and chopped
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 beans, peppers, onions and pimentos.
In another bowl combine sugar, oil, vinegar, salt and pepper.
Mix together. Chill.
Tastes better if made 24 hours or more in advance.
Keeps 2 weeks or more in refrigerator.