2 c. drained canned yellow wax beans
2 c. drained red kidney beans
2 c. drained canned garbanzos (chick peas)
2 med. onions, peeled and sliced
1 med. green pepper, seeded
3 med. stalks celery, cut in thin slices
1 c. vinegar
1/2 c. water
1 c. sugar
1/2 c. salad oil
1 tsp. salt

Cover drained green and yellow beans with cold water. Simmer 5 minutes; drain. Drain and rinse kidney beans. Combine vinegar, water, and sugar and boil 2 minutes. Remove from heat and add oil and salt; mix well.

Put all beans in large bowl; add onions, pepper and celery. Pour vinegar mixture over beans and mix in well. Cover and let stand in refrigerator several hours or overnight, the longer the better. Stir occasionally.

Makes 8-10 servings.

NOTE: I added a smidgeon more vinegar; you decide what you want to do.