3 (1 lb.) cans beans, drained
1 med. onion, thinly sliced
1/4 c. chopped green pepper
1/2 c. sugar
1 tsp. celery salt or celery seed
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. vinegar
1 tbsp. soy sauce (opt.)
1/4 c. oil

In large bowl combine all ingredients, cover and chill overnight. Makes 8 to 10 servings.

NOTE: Any leftover dressing from salad can be used to marinate other vegetables or as dressing for greens.

NOTE: Cubed cheese makes a tasty addition to this recipe.