Grandma s Sweet and Tangy Bean Salad

1 (15 ounce) can green beans, drained

1 (15 ounce) can kidney beans, drained

1 (14.5 ounce) can wax beans, drained

1 (15.25 ounce) can corn kernels, drained

1 (8 ounce) can sweet peas, drained

1 cup chopped celery

1 cup chopped onion

1 cup diced cucumber

1 cup chopped green bell pepper

¾ cup white vinegar

1 cup white sugar

½ cup vegetable oil

1 teaspoon salt

Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.

Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.

Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.