Marinated Bean Salad
16 ounce can French style green beans, drained (Can use the cut ones)
16 ounce can small green peas, drained
16 ounce can kidney beans, drained
16 ounce chick peas, drained
1/2 or more to taste, green pepper, diced
1 1/2 - 2 stalks celery, diced
1 small jar diced pimentos, drained
1 medium onion, diced
Mix all together in a glass bowl.
3/4 cup salad oil
1 1/2 tsp. salt
1 cup cider vinegar
1 1/2 Tbsp water
1 tsp. pepper
1 1/4 cups granulated sugar
Mix all the dressing ingredients together until the sugar dissolves.
Pour dressing over the bean/vegetable mixture, cover and refrigerate
at least 12 hours, overnight is best. Drain all of the dressing
from the vegetables, discard the marinade and serve.