Sweet And Sour Bean Salad

• 1 (15 ounce) can green beans, rinsed and drained
• 1 (15 ounce) can cut yellow wax beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can chickpeas, rinsed and drained (or Northern beans, butter beans, or your choice)
• 1 large green bell pepper, diced
• 1 large red onion, chopped
• 1 (4 ounce) jar pimientos, diced
• 1/2 cup olive oil (or other salad oil)
• 2 cups thinly sliced celery
• 1 1/2 cups apple cider vinegar
• 2 cups sugar (or less to taste)
• 2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1 (10 3/4 ounce) can condensed tomato soup, undiluted

1. Place all the beans, green pepper, onion and pimentos into a large mixing bowl.
2. Add the oil and celery.
3. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup.
4. Bring to a boil and pour over the vegetables.
5. Toss the mixture gently with 2 forks. Do this a couple times as the mixture cools.
6. Cover the bowl and refrigerate at least 4 hours before serving.
7. The salad will be best if kept refrigerated 24 hours before serving.
8. Drain and reserve the liquid before serving; it will keep for several days.
9. The reserved liquid can be poured over the leftovers.
10. Add more sugar, if you like. Enjoy!

green beans, beans, kidney beans, chickpeas, green bell pepper, red onion, pimientos, olive oil, celery, apple cider vinegar, sugar, salt, fresh ground black pepper, tomato soup

Taken from www.food.com/recipe/sweet-and-sour-bean-salad-187954 (may not work)