Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Medium        Zucchini -- sliced thin
   1      Medium        Onion -- thinly sliced
   1      Cup           Chopped Celery
  16      Ounces        Green Beans, Canned -- drained *
  15      Ounces        Mandarin Oranges In Juice -- drained
  16      Ounces        Wax Beans, Canned -- drained *
   8      Ounces        Waterchestnuts, Canned -- sliced, drained
   1 1/2  Cups          Sugar
   1      Cup           Vinegar
   1      Tablespoon    Water
   1      Teaspoon      Salt

Preparation:

In a large bowl, toss zucchini, onion and celery. Cover with boiling water; let stand for 1 hour. Drain, Add beans, oranges and water chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; boil for 1 minute. Pour over salad; cover and refrigerate 24 hours before serving. * Editors note: Home-canned or fresh green and wax beans can be substituted for the purchased canned beans. Use 2 cups each, and if using fresh beans, cook until crisp-tender before adding to salad.