Rowena Roberson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 can French style green beans, srained
• 1 can yellow beans, drained
• 1 can kidney beans, drained
• 1/2 cup green peppers, minced
• 1/2 cup onions, cut fine

Combine:

• 1/2 cup salad oil
• 1 cup vinegar
• 3/4 cup sugar
• 1 tsp salt
• 1 Tbsp Worcestershire® sauce
• 1/2 tsp black pepper a Tbsp barbecue sauce

Pour over the vegetables and let stand in refrigerator overnight.

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