Ingredients

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

Directions

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.

Recipe Courtesy of Loretta Smith