Triple Bean Salad Piquant - cooking recipe

Ingredients

1 lb. can yellow beans
1 lb. can green beans
1 lb. can kidney beans
1/2 c. celery
1 medium green pepper, sliced
1 medium sweet onion, sliced thin
1/2 c. sugar
1/2 c. salad oil
3/4 c. cider vinegar

Preparation

Drain all beans.
Toss vegetables in a large bowl.
Thoroughly mix sugar, oil and vinegar.
Pour over vegetables.
Cover and set in refrigerator for at least 8 hours, tossing several times. Serve chilled.
Makes about 8 servings.