Tangy Bean Salad
1/2 cup white vinegar
1/2 cup sugar/Splenda or to taste
1/2 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (15-16 oz.) can green beans
1 (15-16 oz.) wax beans
1 (15-16 oz.) kidney beans
Combine vinegar, sugar, oil, onion, and green pepper in large bowl and mix well. Drain all beans and add to dressing. Toss gently and marinate in refrigerator overnight or longer.