3/4 c. sugar
2/3 c. vegetable oil
1 1/3 c. wine vinegar
2 tsp. pepper
2 (1 lb.) cans green beans
2 (1 lb.) cans wax beans
2 (1 lb.) cans kidney beans
2 md./lg. red onions, chopped
1 green pepper, chopped
1 1/2 c. celery

Heat first 4 ingredients until sugar dissolves. Drain beans thoroughly. Mix and pour heated sauce over beans. Mix well. Refrigerate overnight. Store in glass jars with screw tops. Keeps indefinitely in refrigerator. Yield: 12 servings at 264 calories each serving.