DIANE'S 4 BEAN SALAD

Goal is for a colorful mix of beans and veggies. The amount of dressing is for 6-7 cans of beans and veggies; increase or decrease dressing as needed. Best if made the day before eating, or at least hours before.

1 can green beans (not skinny French cut, just regular)

1 can garbanzo beans/chickpeas

1 can red kidney beans

1 can lima beans

1 can corn

1 can carrots

1 can or 1 c. frozen peas

1 small onion

1 to 2 stalks celery

1 small bell pepper any color (red or yellow adds nice color)

subheading: For Dressing:

Note: this amount works for 6 to 7 cans of beans and veggies, increase or decrease as needed

¼ c. sugar

¼ t. pepper

½ t. salt

¼ t. celery seed

¼ c. apple cider vinegar

¼ c. olive oil

Open cans, drain and rinse all beans and vegetables.

Pour into glass or pottery bowl (no metal, the vinegar will react to it.

Finely chop onion, bell pepper, and celery, and add to bowl.

Mix dressing ingredients well until sugar is as dissolved as possible.

Pour over salad while still stirring dressing. Mix well until all beans and veggies are well coated.

Let sit before eating. The longer it melds the better it tastes. Best 2nd day or longer.

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