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1 1/2 cups green snap beans
1 1/2 cups yellow snap (wax) beans
1 1/2 cups fresh shell beans
1 cup roasted red peppers
3/4 cup thinly sliced red onions
1 clove garlic
2/3 cup wine vinegar
2 tsp sugar
1/2 cup olive oil
1 tsp salt
1/8 tsp pepper
Trim and blanch green and yellow beans; cook shell beans; cool. Combine the green peppers and onions. Halve the garlic and place it in a jar along with the vinegar, sugar, olive oil, and salt and pepper. Shake well. Let stand for 5 minutes and shake again. Discard garlic; toss dressing with vegetables until thoroughly combined.
You can substitute canned kidney beans, rinsed and drained, for the shell beans.