Recipe - Four-Bean Salad

1 cn Garbanzon beans
1 cn Kidney beans
1 cn Green beans
1 cn Yellow/wax beans
1 md Onion, cut or sliced up very thin
2 Scallions, chopped thinly
1 cup Cider vinegar
1 cup Honey (or corn syrup)
1 tablespoon Olive oil (optional it
Cuts some of the acidity)

Drain and rinse all beans. Combine with onions and scallions. Blend
vinegar, oil, and honey thoroughly and pour over vegetables. Refrigerate at
least four hours.

From: DianaLynn LarwethHerbst (AEDEWD) dlarweth@PICA.ARMY.MIL. Fatfree
Digest [Volume 10 Issue 13] Aug. 23, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip