Sweet And Sour Bean Salad - cooking recipe

Ingredients

1 (15 ounce) can green beans, rinsed and drained
1 (15 ounce) can cut yellow wax beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained (or Northern beans, butter beans, or your choice)
1 large green bell pepper, diced
1 large red onion, chopped
1 (4 ounce) jar pimientos, diced
1/2 cup olive oil (or other salad oil)
2 cups thinly sliced celery
1 1/2 cups apple cider vinegar
2 cups sugar (or less to taste)
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 (10 3/4 ounce) can condensed tomato soup, undiluted

Preparation

Place all the beans, green pepper, onion and pimentos into a large mixing bowl.
Add the oil and celery.
In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup.
Bring to a boil and pour over the vegetables.
Toss the mixture gently with 2 forks. Do this a couple times as the mixture cools.
Cover the bowl and refrigerate at least 4 hours before serving.
The salad will be best if kept refrigerated 24 hours before serving.
Drain and reserve the liquid before serving; it will keep for several days.
The reserved liquid can be poured over the leftovers.
Add more sugar, if you like. Enjoy!