2 cans whole green beans
2 cans yellow beans
2 cans red kidney beans
3 sliced raw carrots
1 large onion
2 cloves garlic, thinly sliced or minced
1 tsp. celery seed
1/4 c. olive oil
1 c. vinegar
1 c. sugar
1 c. water

Heat vinegar, sugar, water, oil, and celery seed.

Rinse beans in cold water and place in a large salad bowl. Slice onion thinly, slice carrots and add to beans. Pour heated mixture over beans and toss lightly. Let mixture come to room temperature and refrigerate until ready to serve.