2 c. celery, optional
1 can French style green beans or fresh
1 sm. jar pimento, diced
1 can pinto beans or 1 c. dry cooked
1 sm. can English peas
1 med. onion (red adds color), thinly sliced
1 can kidney beans or 1 c. dry cooked

Drain liquid from vegetables. Place in large bowl and cover with cold water. Let stand 30 minutes. Drain. Add dressing and refrigerate 24 hours before serving.

DRESSING:

1/3 c. oil
3/4 c. vinegar
1/4 c. sugar
1/2 tsp. paprika

Shake well before adding to vegetables. Be sure sugar is dissolved before adding to vegetables. I sometimes add sliced mushrooms or olives. This dish keeps well in the refrigerator.