1 can green beans
1 can yellow string beans
1 can kidney beans
1 green pepper, sliced
2 lg. red onions, sliced & ringed
2 stalks celery, cut fine
1 sm. jar pimento, chopped
2 c. vinegar (to taste)
1 c. water
1/2 c. salad oil
2 c. sugar
2 tbsp. salt

Drain liquid from beans and rinse well. In a large bowl, put green pepper, onion, celery and pimento. Add beans. Bring to a boil the remaining ingredients and pour hot mixture over vegetables and beans. Let stand at room temperature for 1 1/2 hours. Refrigerate. Will keep 2 or 3 weeks.