Friday, 18 January 2008

Four-Bean Salad

1 can (16 ounces) green beans, drained
1 can wax beans, drained
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1/4 cup slivered green pepper
8 green onions, sliced
1/2 cup apple cider
1/4 vegetable oil
1/2 teaspoon salt

In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, combine remaining ingredients; stir until the sugar dissolves. Pour over bean mixture. Cover and refrigerate at least 2 hours before serving.