Joan Coleman'S Three Bean Salad - cooking recipe

Ingredients

1 can green beans
1 can yellow wax beans
1 can kidney beans
1 can chickpeas
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
3/4 c. sugar
2/3 c. vinegar (red wine with garlic)
1/2 c. vegetable oil
1 tsp. salt
1 tsp. pepper

Preparation

Rinse beans and drain (do kidney beans separately and drain). Mix and add onion, celery and green pepper.
Heat vinegar and sugar until sugar is dissolved.
Cool.
Add oil, salt and pepper. Mix thoroughly.
Pour over bean mixture.
Mix gently.
Store in refrigerator at least overnight before serving.