Garden Bean Salad - cooking recipe

Ingredients

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

Preparation

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