1 (6 oz.) pkg. lemon flavored gelatin
1 1/3 c. boiling water
1 (15 1/2 oz.) jar spaghetti sauce with mushrooms
2 tbsp. vinegar
1 (15 oz.) can garbanzo beans, drained
1 (8 oz.) can red kidney beans, drained
1/2 c. finely chopped celery
1/2 c. finely chopped green pepper

In bowl dissolve gelatin in boiling water. Stir in the spaghetti sauce and vinegar. Chill until partially set, stirring occasionally. Fold beans, celery and green pepper into gelatin mixture. Turn into a 6 1/2 cup mold. Chill until firm.