To make a tangy three-bean salad, combine chopped sweet bell pepper and finely chopped sweet onion with drained cans of green beans, yellow beans and kidney beans. Stir in a dressing made from equal parts of vinegar, vegetable oil and sugar, with salt and pepper added for seasoning. Chill overnight.
- Chop sweet peppers and onions
Dice a combination of red and green sweet bell peppers to make 1/2 cup total. Finely chop 1/2 cup of sweet or red onion. Pour the peppers and onions into a large bowl with a cover.
- Add three varieties of beans
Use a colander to drain a 15- or 16-ounce can each of green beans, yellow or wax beans, and kidney beans. Pour the drained beans into the bowl with the peppers and onions.
- Make a dressing
Whisk together 1/2 cup of vegetable oil, 1/2 cup of apple cider vinegar, 1/2 cup of sugar, 1 teaspoon of salt and 1/2 teaspoon of ground black pepper in a small bowl to make a dressing.
- Combine the dressing and the vegetables
Pour the dressing over the vegetables in the bowl. Gently stir the mixture to coat the vegetables with dressing.
- Refrigerate the salad overnight
Cover the bowl, and chill the salad in the refrigerator overnight. Stir the salad well before serving.