Mrs. Beasley's Four Bean Salad

Mrs. Beasley often brought this to church potlucks when I was a kid. She was our school (Cherry Valley Brethren Elementary) janitors wife and a kind, quiet woman. I think of her when I make this. She had Celiac Disease so there is no wheat/gluten in this dish. One of my favorite things in this recipe is the way the onions take on that sweet pickled flavor and get milder with setting. Mrs. Beasley used only 1/2 teaspoon dill seed but I like it better with more. The sugar may be modified to your taste.

• Ready In: 24 hrs 10 mins
• Serves: 15
• Yields: 15 1/2 cup

Ingredients

• 1⁄3 cup  salad oil
• 3⁄4 cup sugar
• 1⁄2 cup vinegar
• 1  teaspoon salt
• 1 1⁄2 teaspoons  dill seeds
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can  yellow wax beans
• 1 (15 ounce) can green beans
• 1 (15 ounce) can garbanzo beans
• 1⁄2 onion, ringed

Directions

1. Put the oil, sugar, vinegar, salt and dill seed into a well sealed Tupperware/Rubber maid type container and shake well.
2. Add the remaining ingredients and shake again.
3. Chill overnight.