Four Bean Salad - cooking recipe

Ingredients

14 ounces green beans, with juice
14 ounces yellow wax beans, drained
14 ounces lima beans, drained
14 ounces kidney beans, drained
1 cup sliced onion rings
1 cup chopped celery
1 (6 ounce) jar pimiento (chopped)
1 cup granulated sugar (I tend to cut the sugar to about 1/2 or 3/4 cup)
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 cup white vinegar
2 tablespoons oil (olive oil or any kind of cooking oil)

Preparation

Put green beans and juice in a large bowl.
Add drained yellow, lima and kidney beans.
Slice onion rings about 1/4\" thick.
Add along with celery and pimiento.
In another bowl combine sugar, mustard and salt.
Stir together well.
Add vinegar and oil.
Stir until dissolved (will take a few minutes).
Pour over bean mixture.
Cover and store in refrigerator.
Let stand at least 24 hours before serving.
Keeps for weeks.
Dish up with a slotted spoon.