Ingredients

1 cup fresh green beans, boiled but still crisp

1 can wax beans

1 can red kidney beans

1 can garbanzo beans

1 can baby corn

1 red onion, finely chopped

1/2 green pepper, finely chopped

1 stalk of celery, finely chopped

1/4 cup of parsley, chopped

Marinade

3/4 cup sugar

2/3 cup apple cider vinegar

1/2 cup salad oil

2 tsp mustard or celery seeds

Preparation

  1. Drain all of the vegetables and beans in cans. Combine all vegetables in a large bowl.
  2. Combine marinade in small saucepan. Cook until sugar dissolves, do not boil.
  3. Pour mixture over salad and let marinate in refrigerator for several hours before serving.