Bean Salad

Combine gently in a glass container that has a fitted lid:
Canned green beans drained
Canned kidney beans drained
Canned pinto beans rinsed and drained
Minced purple onion
Green pepper in small dice
Sliced celery stalk
Measured amount of salad oil (not olive oil as it coagulates around beans in frig)
Half as much red wine vinegar as salad oil amount
To taste add:
Small splash of Tobasco
Garlic powder
Lowrey’s Original Seasoned Salt
Black pepper

Cover and refrigerate, preferably overnight. Keeps well for days.