Bean Salad - cooking recipe

Ingredients

2 (15 oz.) cans kidney beans
2 (15 oz.) cans butter beans
3 c. frozen green beans
2 c. sliced celery
1 large onion, sliced
1 medium green pepper, cut into pieces
3/4 c. cider vinegar
3/4 c. vegetable oil
3/4 c. sugar
2 cloves garlic, minced
2 tsp. salt
1 tsp. pepper

Preparation

Drain beans.
Combine all vegetables in a large bowl.
Combine vinegar and remaining ingredients in saucepan and bring to a boil. Pour vinegar mixture over vegetables.
Mix well.
Cover and chill overnight.