Traditional Three Bean Salad

This is my mother-in-law Roberta Cormia's recipe.

Ingredients :

• 1 (16 ounce) can green beans, drained
• 1 (16 ounce) can yellow wax beans, drained
• 1 (16 ounce) can red kidney beans, drained
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 (4 ounce) jar chopped pimento peppers, drained
• ½ cup vinegar
• ½ cup vegetable oil
• ¼ cup white sugar
• ¼ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper, or to taste

Directions :

1. Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
2. Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.