½ c. sugar
1 16 oz. can cut wax beans, drained
½ c. salad oil
1 16 oz. can cut green beans, drained
½ c. cider vinegar
1 16 oz. can red kidney beans
1 t. salt
½ c. chopped onion

Stir sugar with salad oil, vinegar and salt until blended.  Add beans and onion and toss to coat thoroughly.  Cover and refrigerate at least six hours before serving to blend flavors.