Grandma's Sweet and Tangy Bean Salad

Ingredients

• 15 ounce kidney beans drained canned
• 1 cup celery chopped
• 15.3 ounce corn kernels drained canned
• 1 cup cucumber diced
• 15 ounce green beans drained canned
• 1 cup bell pepper green chopped
• 1 cup onion chopped
• 8 ounce peas sweet drained canned
• 1 teaspoon salt 
• 0.5 cup vegetable oil 
• 14.5 ounce turtle beans drained canned
• 1 cup sugar white
• 0.8 cup vinegar white

Equipment

• bowl
• sauce pan

Directions

1. Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
2. Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
3. Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight.
4. Drain salad of extra marinade before serving.