4 Bean Salad

Yields:	8 servings
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1	can	chickpeas (garbanzo beans)
1	can	kidney beans
1	can	green beans
1 can yellow/wax		beans
1	medium	onion	sliced very thin
2	each	scallions, spring or green onions	chopped thinly
1	cup	cider vinegar
1	cup	honey	or corn syrup

Drain and rinse all beans.

Combine with onions and scallions.

Blend vinegar and honey thoroughly and pour over vegetables.

Refrigerate at least four hours.

A great classic recipe! Everyone I made them for loved them.