How do you make a tangy three-bean salad?

To make a tangy three-bean salad, combine chopped sweet bell pepper and finely chopped sweet onion with drained cans of green beans, yellow beans and kidney beans. Stir in a dressing made from equal parts of vinegar, vegetable oil and sugar, with salt and pepper added for seasoning. Chill overnight.

1. Chop sweet peppers and onions

   Dice a combination of red and green sweet bell peppers to make 1/2 cup total. Finely chop 1/2 cup of sweet or red onion. Pour the peppers and onions into a large bowl with a cover.

2. Add three varieties of beans

   Use a colander to drain a 15- or 16-ounce can each of green beans, yellow or wax beans, and kidney beans. Pour the drained beans into the bowl with the peppers and onions.

3. Make a dressing

   Whisk together 1/2 cup of vegetable oil, 1/2 cup of apple cider vinegar, 1/2 cup of sugar, 1 teaspoon of salt and 1/2 teaspoon of ground black pepper in a small bowl to make a dressing.

4. Combine the dressing and the vegetables

   Pour the dressing over the vegetables in the bowl. Gently stir the mixture to coat the vegetables with dressing.

5. Refrigerate the salad overnight

   Cover the bowl, and chill the salad in the refrigerator overnight. Stir the salad well before serving.