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Everything But The Kitchen Sink  Salad 
 From the kitchen of Laurie Waples 

1 can cut green beans, drained 
1 can green peas, drained 
1 can corn, drained 
1 can pinto beans, drained 
1 can black olives, drained & sliced 
1 large onion, chopped 
4 ribs celery, chopped 
1 cup vinegar 
1 cup sugar 

   Mix the vegetables together. Heat the vinegar and sugar together until sugar melts. Pour over combined vegetables while still hot. Refrigerate until chilled. Tastes great and is a great source of fiber and protein while being very low in fat. 
NOTE: You can add black beans, kidney beans, red beans, garbanzo beans (chick peas) and black eye peas to the other vegetables. Make sure you drain them. You can even use baked beans if you rinse them first. If using more beans, make more dressing (one quarter or one half of the original amount depending on how many beans you add). 

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