Sweet and Sour Bean Salad

• 1 can green beans, drained
• 1 can cut yellow wax beans, drained
• 1 can kidney beans, rinsed and drained
• 1 can butter beans, drained
• 1 large green pepper, cut up
• 1 (4-ounce) jar pimentos, cut up
• 1 large red onion sliced and separated into rings
• 1/2  cup  salad oil
• 2  cup  thinly sliced celery
• 1 1/2  cup  cider vinegar
• 2  cup  sugar
• 2  teaspoon  salt
• 1/2  teaspoon  pepper
• 1 can tomato soup, undiluted

Place beans, green pepper, onion, and pimentos in a large mixing bowl. Add oil and celery. In a sauce pan, combine vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over vegetables. Toss lightly with two forks. Do this several times as mixture cools. Cover bowl and refrigerate at least four hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain before serving it will keep for several days. Keep the liquid to pour back over the leftovers. Add more sugar if desired.

Yield: 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 10 minutes
Ease of Preparation: Easy

Recipe Courtesy of Loretta Smith