This tangy and colorful salad is quick and easy to prepare. It makes an excellent buffet or picnic dish, because you prepare it the day before.

Sweet and Sour Bean Salad

1 (14-ounce) can wax beans
1 (14-ounce) can cut green beans
1 (14-ounce) can whole green beans
1 (14-ounce) can red kidney beans
1 medium red or white onion, chopped
1 large green pepper, seeded and chopped
1 cup granulated sugar
1 cup vegetable or olive oil or a combination
1 cup apple cider vinegar

1. Drain and rinse beans; combine in a large salad bowl. Add onion and
   green pepper.
2. Combine in a small saucepan the sugar, oil, and vinegar; heat
   slightly, stirring constantly until sugar dissolves. Pour over beans.
3. Cover and marinate overnight in the refrigerator, stirring once or twice.
4. Drain excess juice before serving.

Makes 12 to 14 servings.