Lemon Four-Bean Salad
|Fresh lemon juice||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Corn oil||1⁄3 Cup (5.33 tbs)|
|Canned garbanzo beans||8 Ounce, drained|
|Canned cut green beans||8 Ounce, drained|
|Canned kidney bean||8 Ounce, drained|
|Canned wax beans||8 Ounce, drained|
|Pimientos||2 Ounce, sliced and drained|
|Green pepper||1 Small, seeded and thinly sliced|
|Red onion||1 Small, thinly sliced|
Combine lemon juice, sugar, oil, salt and pepper in 1-pint jar with tight-fitting lid; shake well.
Combine remaining ingredients in large bowl.
Pour lemon mixture over vegetables; mix well.
Cover and chill 3 hours, or overnight.