Bean Salad for 30

Mix together:

1 (14 oz) can yellow beans

1 (14 oz) can green beans

1 (20 oz) can red kidney beans

1 (14 oz) can lima beans

1 (20 oz) can garbanzo beans (or chick peas)

1 cup chopped celery

1/2 cup onion slices (small onions work better)

1/2 cup chopped green pepper


Drain beans.  Rinse gently with cold water.  Add celery, onions, and green pepper.  Mix gently but well.





3/4 cup white sugar

3/4 cup white vinegar

1/2 cup vegetable oil

generous dash of freshly ground pepper

2 tsp dried dill weed


Mix all marinade ingredients together.  Pour over bean mixture to marinate.  Add more pepper or dill weed if you choose.  Refrigerate over night.


Note: This salad keeps very well and is best if made the day before.