Triple Bean Salad - cooking recipe

Ingredients

2 c. (1 lb. can) undrained green beans
2 c. (1 lb. can) undrained yellow wax beans
2 c. (1 lb. can) undrained red kidney beans
1 medium onion, chopped or thinly sliced
1/4 c. chopped green pepper
1 Tbsp. liquid sugar substitute
1 tsp. celery seed or celery salt
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cider vinegar
1 Tbsp. soy sauce

Preparation

Combine last six ingredients; place vegetables in a large mixing bowl and pour liquid mixture over them.
Toss lightly. Cover and chill overnight.
Just before serving, drain and toss lightly.
Store (with juice) in covered container in refrigerator.