Italian Bean Salad - cooking recipe

Ingredients

1 can cut green beans
1 can cut yellow wax beans
1 can kidney beans
1 can garbanzo beans
2 c. chopped celery
1/2 c. chopped onion
1 jar pimiento, chopped
1 tsp. salt
pepper to taste
2/3 c. oil
1 1/3 c. red wine vinegar
1 c. sugar
1 clove garlic, minced
1/2 c. chopped green pepper

Preparation

Open all cans of beans; drain thoroughly in a colander.
In a large mixing bowl, add remaining vegetables.
In a saucepan, combine sugar and vinegar; bring to a boil.
Stir until sugar is dissolved.
Add oil, salt and pepper.
Add drained beans to chopped vegetables; cover with hot marinade.
Let cool at room temperature for several hours, then refrigerate until ready to use, at least 24 hours.
Yields approximately 2 1/2 quarts.