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- 1 16-oz can green beans (Blue Lake or some good quality)
- 1 16-oz can wax beans
- 1 16-oz can kidney beans
- 1 medium green pepper, sliced and chopped
- 1 medium-sized white onion sliced and cut up
- 1/2 cup vegetable oil
- 1/2 cup cider vinegar
- 3/4 cup sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Cooking Instructions :
Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together. Marinate and refrigerate overnight. Bean salad tastes better after 3 or 4 days. Makes about 7 cups.
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