Vegetable Salad - cooking recipe

Ingredients

1 (8 oz.) bag mixed vegetables
1 can light red kidney beans
1 medium onion, chopped
1 medium green pepper, chopped
1/2 c. sugar
1/4 c. vinegar
2 Tbsp. oil

Preparation

Cook vegetable mix a little bit; drain and cool.
Add onion and peppers and mix.
Mix sugar and vinegar together until sugar melts.
Then add oil.
Pour over the vegetables and onion and pepper.
Let set overnight.
Will keep good for 3 or 4 days.