1 can green beans
1 can cut yellow beans
1 can red kidney beans
1 cup thinly sliced celery
3 small white onions, sliced thinly in rings
1/4 cup green peppers, chopped
1/4 cup pimientos
3/4 cup sugar
1/4 tsp. each basil and oregano
2 cloves garlic, finely minced
1/3 to 1/2 cup red wine vinegar
salt and pepper, to taste (about 1 tsp. each)
1/4 cup extra virgin olive oil
2 tablespoons pepper salad (optional)

Strain all beans, discarding liquid from cans.

In a large container, combine all ingredients and mix well. Refrigerate for 24 hours before serving to allow flavors to infuse.