Marmie's Ever Changing Multi Bean Salad

Total Time: 20 mins Preparation Time: 20 mins

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 sugar
• 1/4 cup rice vinegar, garlic flavor (or 1/4 rice vinegar and 1 clove garlic)

Recipe

• 1 place all beans, onion, celery and pimento in a large plastic container with a lid.
• 2 pour all liquids and sugar in a 2 quart jar with a lid.
• 3 shake until sugar is dissolved.
• 4 pour liquid over beans.
• 5 cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
• 6 serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.