Bean Salad

Keeps up to 2 weeks in the fridge. Travels well.

1 can chick peas (garbanzos)
1 can kidney beans
1 can yellow or wax beans
1 can green beans
1 medium Vidalia onion, sliced very thin
1 cup cider vinegar
1 cup sugar

Drain and thoroughly rinse all beans. Combine with onions. Blend vinegar and sugar thoroughly and pour over vegetables. Refrigerate at least four hours.
Copyright © 2002. All rights reserved. May be used or reprinted
with

written permission.