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From Diana Rattray,
INGREDIENTS:
2/3 cup granulated sugar
1 scant teaspoon celery salt
1/2 extra-virgin olive oil
1/2 red wine vinegar
1/2 cup tarragon vinegar, or substitute cider vinegar
1 (15 to 16 ounces) can garbanzo beans, drained and rinsed
2 (15 to 16 ounces) cans green beans, drained
1 (15 to 16 ounces) can yellow wax beans, drained, or 1 1/2 cups cooked and drained baby lima beans
1 (15 to 16 ounces) can red kidney beans or small red beans, drained and rinsed
1 small jar pimientos, drained, about 2 tablespoons
1/2 medium red onion, halved and thinly sliced
PREPARATION:
Combine sugar, celery salt, olive oil and vinegars in a saucepan; bring to a boil. Reduce heat and simmer for 30 seconds. Combine drained beans in a large bowl; add pimiento and sliced onion. Toss to blend ingredients.
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