Marinated 5 Bean Salad

• 1 15 OZ. CAN KIDNEY BEANS
• 1 15 OZ. CAN GREEN BEANS
• 1 15 OZ. CAN WAX BEANS
• 1 15 OZ. CAN LIMA BEANS
• 1 15 OZ. CAN GARBANZA BEANS
• 2 C. SLICED CELERY
• 1 THINLEY SLICED LARGE ONION
• 1 MED. GREEN PEPPER (DICED-1" PIECES)
• 1/2 C. SLICED GREEN OLIVES
• 3/4 C. APPLE CIDER VINEGAR
• 3/4 C. CANOLA OIL
• 3/4 C. GRANULATED SUGAR
• 2 CLOVES MINCED GARLIC
• 1/4 C. CHOPPED FRESH BASIL
• 2 TSP. SALT
• 1 TSP. COARSELY GROUND PEPPER

1. DRAIN ALL BEANS AND COMBINE VEGETABLES. PLACE VINEGAR AND OTHER INGREDIENTS IN SAUCEPAN - BRING TO BOIL. POUR OVER VEGETABLE MIXTURE. CHILL YIELD: 10 CUPS

kidney beans, green beans, wax beans, lima beans, garbanza beans, celery, thinley, green pepper, green olives, apple cider vinegar, canola oil, sugar, garlic, fresh basil, salt, ground pepper

Taken from www.epicurious.com/recipes/member/views/marinated-5-bean-salad-1206520 (may not work)