1 (16 oz.) can kidney beans
1 (16 oz.) can garbonzo beans
1 can cut yellow wax beans
1 can cut green string beans
1 lg. purple onion, thinly sliced
1 lg. green bell pepper, diced
1 c. celery, sliced
3/4 c. sugar
2/3 c. cider vinegar
1/3 c. salad oil
1 tsp. salt
1/2 tsp. ground pepper

Drain all beans. Add onion, pepper and celery. Combine and mix well remaining ingredients. Pour over beans. Refrigerate overnight. Yield: 12 servings.