Four Bean Salad

This bean salad keeps for a few weeks in the refrigerator, and is very tasty. Can sizes do not have to be exact.

• Ready In: 10 mins
• Serves: 20-24

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)

Directions

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