Ingredients
Instructions
|
1 (16 oz) can Green Beans |
| 1 (16 oz) can Wax Beans |
| 1 (16 oz) can Kidney Beans |
| 1 med Green Pepper, sliced and chopped |
| 1 med White Onion, sliced and chopped |
|
1/2 c Vegetable Oil |
|
1/2 c Cider Vinegar |
| 3/4 c Sugar |
| 1-1/2 tsp Salt |
| 1/2 tsp Black Pepper |
Drain and rinse kidney beans well. Drain additional beans and combine all ingredients. Marinate and refrigerate overnight. Bean salad tastes better after 3-4 days. Makes about 7 cups.