Triple-Bean Salad
This is served at almost every church social, but I've never been able to find a recipe for it. Finally, courtesy of the Ebenezer Lutheran Church at Port Hudson.

1 can cut green beans
1 can yellow wax beans
1 can red kidney beans
1 medium diced/sliced onion
3/4 c. sugar
1 tsp. celery salt
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. cider vinegar
1 T. soy sauce
1/4 c. salad oil

Drain and rinse kidney beans. Drain yellow beans. Combine the three cans of beans, onion, peppers, celery salt, pepper, vinegar and soy sauce. Cover and chill overnight. Just be serving, drain well. Add oil and toss lightly. Serve immediately.