Ingredients

  • ¼ cup vegetable oil
  • ⅔ cup vinegar
  • ½ teaspoon salt
  • 3 cloves garlic, crushed
  • ⅓–½ cup sugar, or to taste
  • 1 20-ounce can green beans
  • 1 20-ounce can yellow beans
  • 1 20-ounce can kidney beans
  • 1 medium onion,thinly sliced
  • 1 small red pimento or sweet red pepper, diced optional
  • 1 small green pepper, cut into thin strips optional

Directions

In a saucepan, bring to boil oil, vinegar, salt, garlic, and sugar. Cook for 2 minutes, cool, and combine with drained beans and remaining ingredients. Chill.

VARIATION

Fill scooped-out tomatoes with bean salad and serve on a bed of lettuce.