1/2 small onion, minced
2 stalks celery, chopped
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can cut green beans, drained and rinsed
1/2 cup vinegar
1/4 cup oil
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon ground black pepper
Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.
Note: You can substitute the variety of beans with other types and still have a great bean salad.