1 lb. can green beans
1 lb. can wax beans
1 lb. can red kidney beans
1 sm. onion (thinly sliced)
1 sm. jar pimento (thinly sliced)
1 sm. green pepper (thinly sliced)
1/2 c. sugar
1/2 c. salad oil
1/2 c. white vinegar
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 c. celery
1/2 clove garlic, chopped

Drain all three cans of beans in a colander. Add onion, green pepper, and pimento. In another bowl blend remaining ingredients and add bean mixture. Cover and refrigerate overnight. Before serving, drain off excess dressing.