1 can cut green beans
1 can cut wax (yellow) beans
1 can kidney beans
1 can garbanzo beans (chickpeas) – optional
1 medium green pepper, chopped
1 large sweet onion, chopped
3/4 cup sugar
1/2 cup salad oil
1/4 cup vinegar (cider or red wine vinegar)
1 tsp. salt
1 tsp. pepper
Mix sugar, oil, vinegar, salt & pepper in a jar with a tight fitting lid. Shake well.
DRAIN all beans (rinse kidney beans) and mix together with onion and green pepper. Pour dressing over bean mixture. Toss well and let stand at room temperature several hours (or refrigerate 24 hours) before serving. Store leftovers in refrigerator.
Submitted by: wvhomecanner on April 20, 2010