1 can wax beans
1 can green beans
1 can red kidney beans
1 Bermuda onion, sliced thin
1/2 green pepper, chopped
2/3 c. sugar
1/3 c. salad oil
1/2 tsp. celery seed
2/3 c. vinegar
1 tsp. salt
1/2 tsp. pepper

Drain beans thoroughly. Pour into large bowl; add remaining ingredients. Cover and chill several hours or overnight. To serve, drain well and serve on crisp salad greens.