Three Bean Salad

2 15 oz. cans green beans

2 15 oz. cans yellow or wax beans

2 15 oz. cans kidney beans

1 onion, sliced

1 1/2 cups vinegar

1/2 cup oil

1 1/2 cups brown sugar

pepper to taste

First drain and rinse all of the canned beans. After draining off the rinse water, transfer the beans to a large bowl. Add the thinly sliced onions.

Meanwhile, in a two quart sized saucepan combine the vinegar, oil and brown sugar. Bring it to a boil on the stove. Remove it immediately, and pour it over the beans and onions. Add a bit of pepper if you like.

Chill and serve.

This recipe serves about 24 people. It keeps for several weeks in the fridge, so leftovers keep well.