Garden Bean Salad

• 1 (16 oz.) can cut green beans
• 2 cans (17 oz. each) lima beans
• 1 (16 oz.) can kidney beans
• 1 (16 oz.) can wax beans
• 1 (15 oz.) can garbanzo beans
• 1 large green pepper, chopped
• 3 celery stalks, chopped
• 1 (2 oz.) jar sliced pimiento, drained
• 1 bunch green onions, sliced
• 2 c. vinegar
• 2 c. sugar
• 1/2 c. water
• 1 tsp. salt

1. Drain all cans of beans; place in a large bowl.
2. Add green pepper, celery, pimiento and green onions; set aside.
3. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes.
4. Remove from heat and immediately pour over vegetables. Refrigerate for several hours or overnight.
5. Yield: 12 to 16 servings.

green beans, beans, kidney beans, wax beans, garbanzo beans, green pepper, celery stalks, pimiento, green onions, vinegar, sugar, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=477509 (may not work)