WFMW - Summer Recipe Edition

Four Bean Salad

• 1 - 15 ounce can of green beans
• 1 can chick peas (garbanzo beans)
• 1 - 15 ounce can of kidney beans, drained and rinsed
• 1 can yellow wax beans
• 1 onion, sliced into thin rings
• 1/4 cup plus 1/2 tablespoon white sugar
• 1/3 cup cider vinegar
• 1/3 cup white vinegar
• 1/3 cup vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon celery seed

Mix together all ingredients thoroughly. Cover and put in fridge for at least 10 hours before serving. Enjoy!!!!

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