1 can (14-1/2 ounces) cut wax beans
1 can (14-1/2 ounces) kidney beans
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
Drain all the beans. Put in large bowl and add the chopped vegetables. Toss to mix.
Dressing
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup vinegar
1 teaspoon salt
1/2 teaspoon pepper
In a medium size bowl; mix all vegetables until well blended. Pour dressing over the bean mixture. Stir to coat all the vegetables. Refrigerate over night.
Makess 8 to 10 servings.