David Cadogan’s variation on Mother’s Bean Salad

(fills a four litre plastic container and keeps for at least a couple of weeks)In a large steel mixing bowl put:

• 2 19 oz. tin of yellow wax beans (with liquid)
• 2 19 oz. tins of green wax beans (with liquid from one)
• 1 19 oz. tin red kidney beans (well rinsed)
• 1 large onion chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 large stalk of celery finely sliced on the bias
• 1/2 cup olive oil
• 1/2 cup white vinegar
• 1/2 cup white sugar (same as for the half-size original recipe)
• 2 tspns salt
• 1 tspn pepper

Gently mix all ingredients with two large wooden spoons