Oil-Free Four Bean Salad

• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can green beans
• 1 (15 ounce) can wax beans
• 2 stalks celery, chopped (large stalks)
• 1 small red onion, chopped
• 1 red bell pepper, chopped (or small jar chopped pimentoes)
• 3/4 cup cider vinegar
• 3/4 cup sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. Drain liquid from all canned beans and rinse with water in a colander. I usually use the canned beans with reduced sodium.
2. Mix beans and chopped vegetables in a large bowl.
3. In a small saucepan, heat vinegar, sugar , salt and pepper until steaming. Pour hot dressing over beans and vegetables. Mix.
4. Chill for several hours or overnight to blend flavors.

garbanzo beans, kidney beans, green beans, wax beans, stalks celery, red onion, red bell pepper, cider vinegar, sugar, salt, black pepper

Taken from www.food.com/recipe/oil-free-four-bean-salad-232046 (may not work)