1 (14.5 oz.) can cut green beans, drained
1 (16 oz.) can cut yellow beans, drained
1 (15.5 oz.) can kidney beans, drained
1 med. red onion, sliced, separated into rings
1 green bell pepper, cut into strips

DRESSING:

3/4 c. vinegar
1/2 c. oil
1/2 c. sugar
1 tbsp. chopped fresh parsley
1 tsp. celery seed
1/4 tsp. pepper

In large bowl combine all salad ingredients. In jar with tight-fitting lid, combine all dressing ingredients; shake well. Cover, refrigerate several hours or overnight to blend flavors. 12 servings.