Marmie's Ever Changing Multi Bean Salad

This is the perfect blend of tangy/sweetness, it is remarkably mild, not oily and is hugely versatile! wonderful for picnics, lunches to go or just an added side at dinner. I do not like apple cider vinegar but in this recipe it is fabulous, especially for bean salad skeptics like me. i make it in a one gallon ice cream pail and store it in the fridge, when it begins to run out i add a can of what ever bean i have on hand and a few more red onions. i can do this until the 'brine' runs out. then i just start all over again and always have it on hand. fresh cooked beans have a nicer texture and are more cost efficient than canned but canned is yummy too, though do contain lots of sodium. so if you are on a sodium restricted diet, i would suggest cooking dry beans and fresh green and yellow beans for this recipe. enjoy!!

Steps

Place all beans , onion , celery and pimento in a large plastic container with a lid.

Pour all liquids and sugar in a 2 quart jar with a lid.

Shake until sugar is dissolved.

Pour liquid over beans.

Cover with lid and put in fridge to chill over night or for several hours , gently mixing occasionally.

Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.

Ingredients

red kidney beans, beans, chickpeas, wax beans, green beans, celery, red onion, pimento pepper, vegetable oil, apple cider vinegar, white sugar, rice vinegar