Tangy Bean Salad

INGREDIENTS

• 1 can red kidney beans
• 1 can yellow wax beans
• 1 can white kidney or navy beans
• 1 cup red onion, chopped
• 1 cup corn
• 1-2 stalks of celery, chopped
• 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

1. Open cans and drain. In a large mixing bowl, combine beans, onion, bell pepper, and celery. Mix well to combine.
2. In a small saucepan over medium heat, combine sugar, vinegar, and oil. Stir constantly until sugar is dissolved. Remove from heat.
3. 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.