Sweet And Sour Bean Salad

• 3/4 lb. fresh green beans
• 1/2 c. sliced celery
• 1/2 c. sliced purple onion
• 1 (15 1/2 oz.) can kidney beans, rinsed and drained
• 1 (15 oz.) can garbanzo beans, rinsed and drained
• 1/2 c. cider vinegar
• 1/2 c. unsweetened apple juice
• 3 Tbsp. sugar
• 2 Tbsp. prepared mustard
• 1 Tbsp. cornstarch
• 1/4 tsp. pepper

1. Cut green beans into 1-inch pieces.
2. Cook until tender, then rinse in cold water.
3. Combine beans and next 4 ingredients. Combine vinegar and next 5 ingredients in a small non-aluminum saucepan.
4. Place over medium heat and cook for 5 minutes, until thickened, stirring constantly.
5. Pour over beans; toss gently. Cover and chill overnight.
6. Yields 12 servings.

fresh green beans, celery, purple onion, kidney beans, garbanzo beans, cider vinegar, apple juice, sugar, mustard, cornstarch, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381875 (may not work)