Tangy Kidney Bean Salad

4 tablespoons white vinegar

4 tablespoons lemon juice

2 teaspoons salt

1 /2 teaspoon pepper

2 teaspoons sugar

1 teaspoon dry mustard

chopped celery and onions (about 1 cup total)

1 clove garlic

3 cans kidney beans (mix light and dark)

Mix everything. Let sit at least 24 hours, stirring occasionally.

-Renee Tornell