Combination Bean Salad By Dorothy Zehnder 1 can wax yellow beans (2 cup size) 1 can green beans (2 cup size) 1 cup kidney beans ½ cup black beans ½ cup garbanzo beans 1 cup boiled carrots - round slices ¼ cup stuffed olives, chopped (for color) ½ cup ripe olives, chopped (for color) 1 cup celery, chopped ¼ cup sliced bread & butter pickles, chopped 3-4 Tablespoons green onions, thinly sliced 6-8 small strips of red pepper, coarsely chopped (for color) 6-8 small strips of green pepper, coarsely chopped (for color) Dressing / Juice: ¾ cup cider vinegar 1 cup bean juice ¼ cup pickle juice ¼ cup salad oil ½ cup sugar 1 Tablespoon fresh basil, minced 1 teaspoon salt ½ teaspoon pepper ½ teaspoon ground mustard ½ teaspoon garlic salt ¼ teaspoon dill weed ½ teaspoon Bavarian Inn All Purpose Seasoning 1 teaspoon celery seed Drain beans & save 1 cup of juice. Save ¼ cup of pickle juice. Combine vegetables in a large bowl. Thoroughly blend the dressing ingredients. Pour over beans, mix in gently and refrigerate overnight till ready to serve. Note from Dorothy – This salad is so easy to make and is perfect for a pot luck any time of year, but especially during summertime when you can use many items straight from a garden.