Bean Salad

Karen Sokol

1 can each: Green beans, wax golden beans, kidney beans, and garbanzo beans

3/4 c. diced celery

1 medium green pepper, diced

1 tsp. of salt and pepper

1 jar chopped pimento

2/3 c. red wine vinegar

3/4 c. sugar

1/3 c. salad oil

Drain canned beans. Rinse the kidney beans under cold water until water is clear. Set aside. Mix celery, green peppers, salt and pepper, and pimento together in a large bowl. Add all the beans.

In a saucepan, heat the red wine vinegar with the sugar. Bring to a boil so the sugar dissolves completely. Cool. Pour over bean-vegetable mixture and add the oil, mix well. Let it stand in the refrigerator at least overnight. Makes 1½ quarts of the best bean salad.