Marmie'S Ever Changing Multi Bean Salad - cooking recipe

Ingredients

1 (19 ounce) can red kidney beans (drained and rinsed)
1 (19 ounce) can beans, mixed (\"Bean Medley\" mine had Chick Peas, red Kidney beans, Romano Beans, and Black Eyed Peas (drained and )
1 (19 ounce) can chickpeas (drained and gently rinsed)
1 (14 ounce) can wax beans, no salt (yellow)
1 (14 ounce) can green beans (drained reserving liquid)
1 1/2 cups celery, chopped
1 small red onion, halved, peeled, then thinly sliced (If I use a stronger onion I soak it in 2 tsp sugar and 3/4 cups cold water for 15 min then drain it )
1/4 cup pimento pepper (optional)
liquid from green beans
1/2 cup vegetable oil, of good quality (Olive Oil tastes funny in this recipe)
1/2 cup apple cider vinegar
2/3 cup white sugar
1/4 cup rice vinegar, garlic flavor (or 1/4 rice vinegar and 1 clove garlic)

Preparation

Place all beans, onion, celery and pimento in a large plastic container with a lid.
Pour all liquids and sugar in a 2 quart jar with a lid.
Shake until sugar is dissolved.
Pour liquid over beans.
Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.