Three Bean Salad

• ¼ cup vegetable oil
• ⅔ cup vinegar
• ½ teaspoon salt
• 3 cloves garlic, crushed
• ⅓–½ cup sugar, or to taste
• 1 20-ounce can green beans
• 1 20-ounce can yellow beans
• 1 20-ounce can kidney beans
• 1 medium onion,thinly sliced
• 1 small red pimento or sweet red pepper, diced optional
• 1 small green pepper, cut into thin strips optional

In a saucepan, bring to boil oil, vinegar, salt, garlic, and sugar. Cook for 2 minutes, cool, and combine with drained beans and remaining ingredients. Chill.

VARIATION

Fill scooped-out tomatoes with bean salad and serve on a bed of lettuce.