Oil-Free Four Bean Salad - cooking recipe

Ingredients

1 (15 ounce) can garbanzo beans
1 (15 ounce) can kidney beans
1 (15 ounce) can green beans
1 (15 ounce) can wax beans
2 stalks celery, chopped (large stalks)
1 small red onion, chopped
1 red bell pepper, chopped (or small jar chopped pimentoes)
3/4 cup cider vinegar
3/4 cup sugar
1 teaspoon salt
1/4 teaspoon black pepper

Preparation

Drain liquid from all canned beans and rinse with water in a colander. I usually use the canned beans with reduced sodium.
Mix beans and chopped vegetables in a large bowl.
In a small saucepan, heat vinegar, sugar , salt and pepper until steaming. Pour hot dressing over beans and vegetables. Mix.
Chill for several hours or overnight to blend flavors.