Sweet and Sour Bean Salad

Ingredients

• 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

Directions

Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.