Four Bean Salad

• 1 can (2 cups) green beans, drained
• 1 can (2 cups) yellow wax beans, drained
• 1 can (2 cups) red kidney beans, drained
• 1 can (2 cups) garbanzos (chick peas), drained
• 1 medium-large green pepper, sliced
• 1 medium-large onion, sliced
• 1 small can pimentos, chopped
• 1 ½ cup sugar
• ½ cup wine or cider vinegar
• ½ cup salad oil (I sometimes use ¼)
• 1 teaspoon salt
• ½ teaspoon dry mustard seed
• ½ teaspoon celery seed

Place first 7 ingredients in large bowl. Thoroughly combine the sugar, vinegar, oil, salt, mustand & celery seed in saucepan. Heat until sugar is disolved, cool and pour over the vegetables.

Cover; marinate overnight, stirring once or twice. Before serving, stir & drain. Will keep several days in refrigerator. Freezes well.