Three Bean Salad

Three Bean Salad 1 - Can (14.5 oz) cut green beans, drained 1 - Can (14.5 oz) cut yellow wax or garbanzo beans, drained 1 - Can (15.5) bush’s light red kidney beans or cannellini beans, drained & rinsed 1 - green and 1 red bell pepper, cut into small pieces (remove membranes) 1 - small red/purple onion, chopped 3 - 4 stalks celery chopped Toss all of the above ingredients together and then add the dressing. Dressing: ¾ - cup sugar 2/3 - cup vinegar ¾ - cup water 1/4 - cup oil (vegetable or canola) Bring mixture to a boil, remove from heat and let cool. When cooled down pour the mixture dressing over the veggies and toss to coat. Refrigerate at least 4 hours before serving.