Vinegar And Oil Bean Salad - cooking recipe

Ingredients

1 (14 1/2 ounce) can cut green beans
1 (14 1/2 ounce) can yellow wax beans
1 (15 1/2 ounce) can dark red kidney beans
1 medium onion (chopped)
Dressing
1/2 teaspoon pepper
1 teaspoon salt
3/4 cup sugar
1/2 cup vinegar
1/2 cup salad oil

Preparation

Empty liquid off beans and rinse the beans; add onion and mix.
Dressing: In a small pan, put all dressing ingredients and bring to a boil.
Cool before pouring over bean mixture.
Cover and refrigerate till good and cold.
This salad is better after 24 hours, so if you want to make it a day or so before you need it, it will be delicious.