Nancy Sherman'S Mother-In-Law Bean Salad(Sweet And Sour) - cooking recipe

Ingredients

1 can cut green beans
1 can cut Italian green beans (wide green beans)
1 can cut yellow or wax beans
1 can garbanzo beans (also called chickpeas)
1 can dark kidney beans
1 can light kidney beans
1 c. chopped or sliced green pepper
1 c. sliced celery
1 c. sliced (thin) red onion
salt and pepper to taste or try 1 tsp. salt and 1/2 tsp. pepper
1 1/2 c. sugar
1 1/2 c. cider vinegar
1 1/2 c. oil

Preparation

Use large container.
Drain all beans, putting kidney and garbanzo beans in first, letting the liquid from other cans gently rinse the first beans.
Place beans in large container.
Nancy uses a plastic bread storage container that she only uses for bean salad, as it picks up the onion flavor.
Add the salt, pepper, green pepper, celery and red onion.
Put sugar, vinegar and oil in a blender.
Blend on high for at least 2 minutes, or until mixture no longer separates when you turn off machine.
Pour oil and vinegar mixture over beans and vegetables; stir gently. Refrigerate overnight or at least 8 hours, stirring occasionally.