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1 (16 oz.) can kidney beans,
1 (16 oz.) can cut wax beans,
1 (16 oz.) can cut green
beans, drained
1 Tbsp. chopped onion
1 tsp. chopped green pepper
pimiento bits (optional)
2/3 c. vinegar
3/4 c. sugar
1/2 tsp. salt
1/3 c. salad oil
1/8 tsp. pepper

In large bowl combine all beans. Add chopped onion,
green pepper and pimiento bits. Set aside. Mix together
remaining ingredients. Pour mixture over beans and turn gently
until thoroughly mixed. Let stand overnight. Store in tightly
closed container. Keeps well over a period of time.

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