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SALAD
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can cut yellow wax beans, drained
1 (14 1/2-ounce) can cut green beans, drained
1 15-ounce can garbanzo beans
1 15-ounce can navy beans, or black beans, or pinquitos
1 medium sweet onion, sliced thinly and separated into rings
2 stalks chopped fresh celery
1 green bell pepper, cut into strips
DRESSING
1/4 cup vinegar
1/4 cup lemon juice
3 tablespoons sugar
1/3 cup corn oil
1 teaspoon celery seeds
1 teaspoon salt
1/4 teaspoon pepper
1. Rinse all beans. In large bowl, combine all salad ingredients. If you like, you can use small cans of the beans and cut the recipe in half.
2. In jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss to coat. Cover; refrigerate at least 4 hours or overnight to blend flavors.
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