Sweet and Sour Bean Salad

A great recipe from Paula's Home Cooking, you'll like this! Great for a potluck or a picnic!

• Ready In: 25 mins
• Yields: 6-8

Ingredients

• 1 (15 ounce) can green beans, rinsed and drained
• 1 (15 ounce) can  cut  yellow wax beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can chickpeas, rinsed and drained (or Northern beans, butter beans, or your choice)
• 1  large green bell pepper, diced
• 1  large red onion, chopped
• 1 (4 ounce) jar pimientos, diced
• 1⁄2 cup olive oil (or other salad oil)
• 2  cups  thinly sliced celery
• 1 1⁄2 cups apple cider vinegar
• 2  cups sugar (or less to taste)
• 2  teaspoons salt
• 1⁄2 teaspoon fresh ground black pepper
• 1 (10 3/4ounce) can  condensed tomato soup, undiluted

Directions

1. Place all the beans, green pepper, onion and pimentos into a large mixing bowl.
2. Add the oil and celery.
3. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup.
4. Bring to a boil and pour over the vegetables.
5. Toss the mixture gently with 2 forks. Do this a couple times as the mixture cools.
6. Cover the bowl and refrigerate at least 4 hours before serving.
7. The salad will be best if kept refrigerated 24 hours before serving.
8. Drain and reserve the liquid before serving; it will keep for several days.
9. The reserved liquid can be poured over the leftovers.
10. Add more sugar, if you like. Enjoy!