Recipe - Bean Relish

DRESSING
Three fourths cup Sugar
One half cup Oil
One half cup White vinegar
Salt and pepper; to taste

SALAD
1 cn (16 oz) green beans; drained
1 cn (16 oz) yellow wax beans;
drained
1 cn (16 oz) kidney beans; rinsed
and drained
1 cn (16 oz) garbanzo beans;
rinsed and drained
1 cn (4 oz) cut or sliced up mushrooms;
drained
1 small Onion; chopped
One half Rib celery; chopped
One fourth Green pepper; seeded and
chopped

DRESSING: Mix together and set aside

Salad: Combine all ingredients for the salad. (The garbanzo beans are
optional.) Pour dressing over, and mix well. Place in a container with a
cover, and let chill in refrigerator for 12 hours or longer. To serve,
drain dressing from the salad. Serve on a lettuce leaf with a wedge of
hardboiled egg for garnish.

This keeps about 2 weeks in the fridge.

Notes: This was my late motherinlaw's recipe. She never added the
garbanzo beans, but I do because Kenny loves the nutty flavor they add to
this salad. You can add more or less pepper and celery, if desired.

One time I drained a can of canneloni (is that right? those white Italian
beans that look like kidney beans?)...and that was really good as well.

Also note that I usually buy the store brand of veggies...I can't tell the
difference between them and their many cents higher name brands with lots
of advertising. Posted to EATL Digest by "Sharon H. Frye"
shfrye@PEN.K12.VA.US on Aug 4, 1997