Chris's Bean Salad

Ingredients

1 can red kidney beans, rinsed
1 can green beans
1 can yellow beans
1 medium onion, diced
1 green pepper, diced
1 c. Celery, diced

Dressing:
2 c. Vinegar
2 c. Sugar
2 c. Salad oil

Method

Let stand in fridge for 5 hours. Keeps refrigerated for two weeks.

Source

Judy’s 1997 Family Cookbook

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