An easy make-ahead salad that has stood the test of time; inspired by the I Hate to Cook Book.
Yield: 6 servings
Ingredients
1 can(s) cut green beans
1 can(s) wax beans
1 can(s) kidney beans
1 medium onion chopped
3/4 cup(s) sugar
1/2 cup(s) vegetable oil
2/3 cup(s) cider vinegar
salt & pepper
Preparation
Drain the beans and combine everything in a covered container. Marinate in refrigerator for at least 24 hours. Stir occasionally or flip the container if the lid is tight.
