2 cups each; crisp-cooked and cooled green and yellow beans

2 cans (19 oz/540 ml) mixed beans, or a mixture (about 4 cups) of chick peas, red kidney beans, pinto beans, black beans or romano beans

1 cup celery, sliced

1/2 cup each: onion, diced and sweet pepper, chopped

1/2 cup each: apple cider vinegar, olive oil or vegetable oil

1/4 cup Demerara sugar

1/2 tsp. each: salt and freshly ground pepper

In a large bowl, combine fresh and canned beans, celery, onion and peppers.

Whisk together vinegar, oil, sugar, salt and pepper. Pour over beans and mix well. Cover and chill for at 3 hours, stirring occasionally. (Salad will keep for up to 3 days in refrigerator) Drain before serving. Makes about 8 servings.