This is a classic southern salad, often found at church potluck dinners and picnics. I'm not sure that I ever had any of Aunt Maxine's Four Bean Salad, but if you did, let us know what you liked about it. The recipe is simple and uncomplicated, perfect for a beginning cook.
1 can of green beans
1 can of yellow wax beans
1 can of kidney beans
1 can of garbanzo beans
1) Drain and wash all beans.
1 large Bermuda onion
1 green pepper
1 bunch of celery
2) Chop vegetables and mix with beans.
3) Cover with a mixture of:
3/4 cup sugar
1/2 cup vinegar
1/2 cup salad oil (this is the same as vegetable oil)
1 teaspoon salt
pepper to taste
4) Let stand for a day before serving. Keeps well in refrigerator.
