Three Bean Salad

Three Bean Salad 2 cups cut green beans 2 cups dark red kidney beans ( or 15 oz. can) 2 cups garbanzo beans ( or 15 oz. can) 1 medium red onion, chopped 1 medium green pepper, chopped 1/2 cup canola oil 1/2 cup white vinegar 1/2 cup sugar 1 teaspoon salt 1/4 teaspoon white pepper Cook green beans till tender. Drain canned beans and rinse. Toss beans with onion and pepper. Combine the oil with remaining ingredients and pour over the beans. Chill at least 4 hours before serving. Flavor will improve by marinating overnight or longer.