Bean Salad for 30

Mix together:

• ​1 (14 oz) can yellow beans
  
• 1 (14 oz) can green beans
  
• 1 (20 oz) can red kidney beans
  
• 1 (14 oz) can lima beans
  
• 1 (20 oz) can garbanzo beans (or chick peas)
  
• 1 cup chopped celery
  
• 1/2 cup onion slices (small onions work better)
  
• 2 chopped green peppers (or 1 green pepper and 1 red pepper)

Drain beans.  Rinse gently with cold water.  Add celery, onions, and peppers.  Mix gently but well.

Marinade:

• 3/4 cup white sugar
  
• 3/4 cup white vinegar
  
• 1/2 cup vegetable oil
  
• generous dash of freshly ground pepper
  
• 2 tsp dried dill weed

Mix all marinade ingredients together.  Pour over bean mixture to marinate.  Add more pepper or dill weed if you choose.  Refrigerate over night.
 
Note: This salad keeps very well and is best if made the day before.