1 can green beans, cut style
1 can yellow wax beans
1 can red kidney beans
1 can garbanzos (chick pea)
1 green pepper (optional)
1 stalk celery
1 med. onion
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. salt, heaping

The green pepper should be chopped. The celery and onion should be sliced thin. The kidney beans and garbanzos should be washed. The beans should be drained well.

Combine sugar, salad oil, vinegar and salt. Beat well or run a few seconds in a blender. Pour over the bean mixture and stir gently. Stir several times during the first day. Make salad at least 24 hours before serving. Keeps for several days in the refrigerator.