1 can each cut green beans, yellow wax beans and red kidney beans (No. 303 cans)
1 sm. green pepper, finely chopped
1 sm. onion, finely chopped
2/3 c. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 c. vinegar
1/2 c. salad oil

Drain beans well, mix in onion and green pepper. Combine other ingredients, pour over beans. Mix well, refrigerate for 24 hours. Celery may be added. Serves 10 to 12.