Bean Salad

This Bean Salad recipe is best made the night before to allow all the flavors of the marinade to penetrate the vegetables. It makes a great compliment to almost any main dish. Make this side dish and take it to your next picnic, camping trip, tailgate party, or serve it tonight for dinner.

2 cans French Style green beans drained
1 can regular green beans drained
1 can green peas
1 cup finely chopped celery
1 medium green pepper chopped
1 small jar diced pimento
1 can sliced water chestnuts, drained
½ cup cider vinegar
½ cup vegetable oil
¼ cup sugar

Combine oil, sugar and vinegar. Pour over vegetables. Refrigerate overnight.


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