Sweet and Sour Bean Salad

• 1 can green beans, rinsed and drained
• 1 can cut yellow wax beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can butter beans, rinsed and drained
• 1 large green bell pepper, diced
• 1 large red onion, sliced and separated into rings
• 1 (4-ounce) jar pimentos, diced
• 1/2 cup salad oil
• 2 cups thinly sliced celery
• 1 1/2 cups cider vinegar
• 2 cups sugar
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 can tomato soup, undiluted

1. Place all the beans, green pepper, onion and pimentos in 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 lightly with 2 forks.
6. Do this several times as the mixture cools.
7. Cover the bowl and refrigerate at least 4 hours before serving.
8. The salad will be better if kept chilled 24 hours before serving.
9. Drain and reserve liquid before serving; it will keep for several days.
10. The reserved liquid can be poured over the leftovers.
11. Add more sugar, if desired.

green beans, beans, kidney beans, butter beans, green bell pepper, red onion, pimentos, salad oil, celery, cider vinegar, sugar, salt, freshly ground black pepper, tomato soup

Taken from www.foodnetwork.com/recipes/paula-deen/sweet-and-sour-bean-salad-recipe.html (may not work)