2 c. each of cooked, drained beans, such as green beans, yellow wax beans, soy beans, red kidney beans, lima beans, butter beans, navy beans, garbanzo beans and/or black-eyed peas
Baby corn
Black olives, sliced
1 medium onion, finely chopped
1 medium green pepper, chopped
1/2 c. salad oil
1/2 c. vinegar
1/2 c. sugar (or less)

2 c. each of cooked, drained beans, such as green beans, yellow wax beans, soy beans, red kidney beans, lima beans, butter beans, navy beans, garbanzo beans and/or black-eyed peas 1 medium onion, finely chopped 1 medium green pepper, chopped 1/2 c. salad oil 1/2 c. vinegar 1/2 c. sugar (or less)

In a large bowl, toss beans with onion and green pepper. Combine salad oil, vinegar and sugar and pour over salad. Chill before serving. Improves with marinating overnight or longer.

Note: one can each of 4-5 kinds of beans works with the amount of dressing, above.