Name: Garden Bean Salad
Ingredients: 1 cn Green beans; cut (16 oz can); 2 cn Lima beans; (17 oz ea); 1 cn Kidney beans; (16 oz); 1 cn Wax beans; (16 oz); 1 cn Garbanzo beans; (15 oz); 1 lg Green pepper; chopped; 3 Celery stalks; chopped; 2 oz Green pimiento; sliced, drained; 1 Green onion bunch; sliced; 2 c Vinegar; 2 c Sugar; 1/2 c Water; 1 ts Salt

One of the greatest paradoxes in Christian history is that the church is most pure in times of cultural hostility. When things are easy and good, that is when the church most often goes astray. When Christianity seems identical with the culture and even when the church seems to be enjoying its greatest earthly success, then it is weakest. Conversely, when the church encounters hardship, persecution, and suffering…then it is closest to its crucified Lord, then there are fewer hypocrites and nominal believers among its members, and then the faith of Christians burns most intensely.

Gene Edward Veith

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Salads, Beans, Vegetables	16	Servings

INGREDIENTS

1	cn	Green beans; cut (16 oz can)
2	cn	Lima beans; (17 oz ea)
1	cn	Kidney beans; (16 oz)
1	cn	Wax beans; (16 oz)
1	cn	Garbanzo beans; (15 oz)
1	lg	Green pepper; chopped
3		Celery stalks; chopped
2	oz	Green pimiento; sliced, drained
1		Green onion bunch; sliced
2	c	Vinegar
2	c	Sugar
1/2	c	Water
1	ts	Salt

INSTRUCTIONS

Drain all cans of beans; place in a large bowl.  Add green pepper, celery,
pimiento and green onions; set aside. Bring remaining ingredients to a boil
in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately
pour over vegetables. Refrigerate several hours or overnight.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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