4 pieces celery, cut fine
1/2 c. olives, sliced and drained
1 medium green pepper, cut up
1 medium red pepper, cut up
1 medium onion, cut up small
2 cans French sliced green beans, drained
1 can green peas, drained

Drain green beans and peas in colander.

1/2 c. vegetable oil
2 c. vinegar
2 c. sugar

Mix ingredients well. Pour dressing over bean salad and put in refrigerator for several hours or overnight. Drain off 1 hour before serving. Save dressing and you can use once more.