Bean Salad

1 can green beans
1 can yellow wax beans
1 can garbanzo beans
1 can kidney beans
1 can lima beans
1 small onion, chopped fine
2 stalks celery, chopped fine
           Drain and rinse all beans.  In a large bowl, mix beans, onion, and celery.  Pour dressing over and let stand at least 24 hours.

DRESSING
1/2 cup vinegar (see note)
1/2 cup sugar
1/2 cup salad oil

Tim's Notes:  I used white vinegar because I thought it would be best in this salad, but I wasn't quite satisfied with it.  Maybe my vinegar was old.  Anyway, I would suggest a mixture of vinegars, say white and apple cider, or red wine.  The white vinegar was a little too mild and I thought the salad needed a little more bite.  I also doubled the dressing, so the beans had a little more liquid in which to marinate.  I then served the salad with a slotted spoon.  I also used a sweet onion, and I am not sure I used the whole onion.  It was quite large so maybe I used half of the onion?  Use your own judgement.  With the sweet onion, I don't think it would have made much of a difference if I had added all of a small onion.  This is a good summer salad,but would also be good any time of the year because you can always get canned beans.