1 (8 1/2 oz.) can lima beans
1 (8 oz.) can cut green beans
1 (8 oz.) can red kidney beans
1 med. sweet onion, sliced & separated into rings
2/3 c. vinegar
1/2 c. salad oil
1 tsp. celery seed
1/2 c. chopped green pepper
1/4 c. sugar

Drain canned beans. In large bowl combine lima beans, green beans, red kidney beans, onion rings and green pepper.

In a screw top jar combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and refrigerate for 8 hours or overnight, stirring occasionally. Drain before serving. Makes 8 servings.