2 c. (16 oz. can) cooked and drained yellow beans
2 c. (16 oz. can) cooked and drained green beans
1/2 c. washed and drained cooked kidney beans
1 c. thinly sliced onions
1 c. coarsely chopped fresh green pepper
1 c. thinly sliced celery
1 c. vinegar
1/8 tsp. salt
Sugar substitute equal to 1/2 c. sugar

Place beans, onions, pepper, and celery in mixing bowl. Mix together vinegar, salt, and sweetener and pour over vegetables. Mix lightly, cover, and refrigerate at least overnight before serving. Yield 14 servings (31 calories per 1/2 cup serving).