Molly T’S Bean Salad

• 1-1/2 cup Granulated Sugar
• 1/2 cups Canola Or Vegetable Oil
• 1 cup Cider Vinegar
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 2 cans (15 Oz. Size) Short Cut Or French Style Green Beans, Drained
• 1 can (15 Oz. Size) Petite Peas, Drained
• 1 can (15 Oz. Size) Dark Red Kidney Beans, Drained And Rinsed Well
• 1 whole Small Onion, Thinly Sliced
• 1 jar (2 Ounce) Pimentos, Drained And Diced

1. In a medium size saucepan, combine sugar, oil, vinegar, salt, and black pepper. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat and cool completely.
2. In a large bowl, combine green beans, peas, kidney beans, onion, and pimentos gently. Spoon into an airtight jar or container. Pour cooled dressing over the vegetables and close the lid tightly. Refrigerate overnight.

sugar, canola or, vinegar, salt, ubc, short, kidney beans, onion, pimentos

Taken from tastykitchen.com/recipes/salads/molly-te28099s-bean-salad/ (may not work)