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 a bowl dissolve gelatin in boiling water. Stir in spaghetti sauce and vinegar. Chill until partially set, stirring occasionally. (Mixture should be consistency of unbeaten egg whites.) Fold beans, celery and green pepper into gelatin mixture.

Turn into a 6 1/2 cup ring mold or individual salad molds. Chill until firm. Unmold onto serving plates. Makes 10-12 servings.