Four Bean Salad

• 14 ounces green beans, with juice
• 14 ounces yellow wax beans, drained
• 14 ounces lima beans, drained
• 14 ounces kidney beans, drained
• 1 cup sliced onion rings
• 1 cup chopped celery
• 1 (6 ounce) jar pimiento (chopped)
• 1 cup granulated sugar (I tend to cut the sugar to about 1/2 or 3/4 cup)
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1 cup white vinegar
• 2 tablespoons oil (olive oil or any kind of cooking oil)

1. Put green beans and juice in a large bowl.
2. Add drained yellow, lima and kidney beans.
3. Slice onion rings about 1/4" thick.
4. Add along with celery and pimiento.
5. In another bowl combine sugar, mustard and salt.
6. Stir together well.
7. Add vinegar and oil.
8. Stir until dissolved (will take a few minutes).
9. Pour over bean mixture.
10. Cover and store in refrigerator.
11. Let stand at least 24 hours before serving.
12. Keeps for weeks.
13. Dish up with a slotted spoon.

green beans, yellow wax beans, beans, kidney beans, onion, celery, pimiento, sugar, dry mustard, salt, white vinegar, oil

Taken from www.food.com/recipe/four-bean-salad-55398 (may not work)