Four Bean Salad

1 cn Garbanzon beans

1 cn Kidney beans

1 cn Green beans

1 cn Yellow/wax beans

1 md Onion, sliced very thin

2 Scallions, chopped thinly

1 c Cider vinegar

1 c Honey (or corn syrup)

1 T Olive oil (optional - it

Cuts some of the acidity) Drain and rinse all beans. Combine with onions and scallions. Blend vinegar, oil, and honey thoroughly and pour over vegetables. Refrigerate at least four hours. From: Diana-Lynn Larweth-Herbst (AED-EWD) . Fatfree Digest [Volume 10 Issue 13] Aug. 23, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV