• 1 can each, drained:  green beans, yellow beans and kidney beans

Add:

• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped

Dressing:

• 1/2 cup vinegar
• 1/2 cup salad oil
• 3/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Shake well.  Let stand over beans at least 24 hours.

(Barbara Brase)