4 Bean Salad

[Guest guest]

4 Bean Salad

 

1 16-ounce can green beans

1 16-ounce can yellow beans

1 16-ounce can red kidney beans

1 16-ounce can garbanzo beans (chick peas)

1 green bell pepper, chopped

1 medium onion, chopped

2 stalks celery, chopped

 

Dressing:

3/4 cup sugar

2/3 cup cider vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/3 cup vegetable oil

 

Drain beans; mix together with vegetables. Thoroughly blend together the

dressing ingredients. Pour dressing over beans and toss. Refrigerate overnight.

(Can be prepared 2-3 days ahead.)