Four Bean Salad 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 15-oz can garbanzo beans, drained and rinsed 2 15-oz cans green beans, drained 15-oz can yellow wax beans, drained, or 1 1/2 cups cooked and drained baby lima beans 15-oz can red kidney beans or small red beans, drained and rinsed 1 small jar pimientos, drained 1/2 medium red onion, halved and thinly sliced 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. Pour dressing over beans and let marinate in the refrigerator for 2 to 4 hours.