Steves Boffo Bean Snack

by Steve Schram
(Winnipeg, MB Canada)

2 14 ounce tins of Red Kidney Beans,
1 14 ounce tin of lima beans,
1 14 ounce tin of chick peas,
1 14 ounce tin of cut green beans,
1 14 ounce tin of cut wax beans.
2 stalks of chopped celery.
3/4 cup of white vinegar,
1 TBLSPN of red wine vinegar
1 TBLSPN of brown sugar,
2 TBLSPNS of canola oil.

Mix the vinegar sugar and oil. Drain and rinse the kidney beans. Drain the tins of all their fluid except about a third of each tin. Combine the Vinegar sugar oil mix with the kidney beans, all the rest of the beans and celery and the water (1/3 of each tin except the kidney beans). Soak in fridge for at least two days. Serve 1/2 cup servings.

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