1 (No. 2) can French cut green beans
1 (No. 2) can wax beans
1 (No. 2) can kidney beans
1 lg. onion, chopped
1/2 to 1 c. green & red sweet pepper, chopped

Drain beans well, combine in large bowl. Add onion and pepper.

SAUCE:

1 1/2 c. sugar
2/3 c. vinegar
2/3 c. Wesson oil
2 tsp. salt
2 tsp. black pepper
1 tbsp. celery seed

Mix and pour over vegetables to season at least overnight. When ready to serve, strain off sauce and save to return to leftover salad or save for next time. It keeps well.