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Four Bean Salad

on May 6, 2010

beansalad1 15 ounce can cut green beans

1 15 ounce can cut yellow (wax) beans

(you can use fresh if in season, simply steam until tender)

1 15 ounce can chic peas

1 15 ounce can dark red kidney beans

¾ cup sugar

½ cup canola oil

¾ cup apple cider vinegar

1 teaspoon salt

1 sweet onion chopped

2-3 stalks of celery chopped

dash of pepper

1. Combine the sugar, canola oil, salt, pepper, and vinegar in a bowl and mix until combined.

2. Drain and rinse all beans and place in a separate bowl. Add the onion and celery.

3.Pour the oil/vinegar dressing over the beans and press down gently so the dressing covers the beans completely.

4.Refrigerate overnight, and enjoy. This keeps in the refrigerator for several days.


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