Four Bean Salad

• green beans, with juice↗14 ounces
• yellow wax beans, drained↗14 ounces
• lima beans, drained14 ounces
• kidney beans, drained↗14 ounces
• sliced onion rings1 cup
• chopped celery1 cup
• (6 ounce) jar pimiento (chopped)↗1
• granulated sugar (I tend to cut the sugar to about 1/2 or 3/4 cup)1 cup
• dry mustard1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• white vinegar↗1 cup
• oil (olive oil or any kind of cooking oil)2 tablespoons

Step-by-step instructions

1. 1

   Put green beans and juice in a large bowl.

2. 2

   Add drained yellow, lima and kidney beans.

3. 3

   Slice onion rings about 1/4" thick.

4. 4

   Add along with celery and pimiento.

5. 5

   In another bowl combine sugar, mustard and salt.

6. 6

   Stir together well.

7. 7

   Add vinegar and oil.

8. 8

   Stir until dissolved (will take a few minutes).

9. 9

   Pour over bean mixture.

10. 10

    Cover and store in refrigerator.

11. 11

    Let stand at least 24 hours before serving.

12. 12

    Keeps for weeks.

13. 13

    Dish up with a slotted spoon.