Bean Salad

1 can cut green beans
1 can yellow wax beans
1 can kidney beans
1 can small lima beans (optional)
1 small bag bean sprouts (optional)
1/2 cup vinegar
1/2 - 1 cup oil
1/2 - 3/4 cup sugar
1/2 cup chopped celery (optional)
1/2 cup chopped onion (optional)
1/2 cup chopped green pepper (optional)

Hands-on Time: 10 minutes - 1 hour
Refrigeration Time: 8 hours

This is another Thanksgiving favourite in my family that works well all year round. If you're looking for a quick, no-fuss dish to add to any meal, the simple three-bean version takes virtually no time or effort. If you want to dress the salad up for a fancier occasion, add some of the optional ingredients to your taste; it will take a bit more time to chop vegetables if you want to add them, but they add some nice variation and allow you to mix up the way this salad tastes if you want to make it a regular staple dish. If you want to use the onion or green pepper, there's no need to dice; simple long slices will work just fine. Use more oil if you are adding more ingredients; the amount of sugar can vary according to your taste.

Drain the kidney beans and rinse them. Drain half of the liquid off the other canned beans. Combine all ingredients in a bowl and refrigerate overnight.