1 small red, orange, or yellow bell pepper, chopped
2/3 – 3/4 cup granulated sugar
2/3 cup vinegar
1/2 cup light canola or salad oil
salt and black pepper to taste
Directions
Open cans and drain. In a large mixing bowl, combine beans, onion, bell pepper, and celery. Mix well to combine.
In a small saucepan over medium heat, combine sugar, vinegar, and oil. Stir constantly until sugar is dissolved. Remove from heat.
Pour dressing over bean mixture. Cover and refrigerate at least 4 hrs. This salad will keep for several days in the refrigerator, and tastes best the day after preparation.