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)

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.