Bean Vegetable Salad - cooking recipe

Ingredients

1 (15 oz.) can red kidney beans
1 (15 oz.) can French-cut green beans
1 (15 oz.) can green peas
1 (8 oz.) can sliced water chestnuts
1/2 c. diced celery
1 small onion, diced
3/4 c. sugar
3/4 c. vinegar

Preparation

Mix all of vegetables together.*
Heat sugar and vinegar together to boiling, then cool 5 minutes.
Pour vinegar solution over vegetables.
Cool and refrigerate.