Mary Schott'S Bean Salad - cooking recipe

Ingredients

1 (15 1/4 oz.) can each garbanzo, kidney, cut green beans and wax beans
1 can jumbo olives, quartered
1 can sliced pimentos
1 can water chestnuts, quartered
3 to 4 cloves garlic, finely minced
ground black pepper
9 Tbsp. Wesson oil
6 Tbsp. cider vinegar
mayonnaise

Preparation

Put all ingredients into a large container, layering each ingredient and sprinkling with oil, vinegar and pepper.
Spread garlic carefully over each layer. When ingredients are used up, put a tablespoon of mayonnaise in several places on top of ingredients.
Mix gently and chill. Turn bowl upside down several times.
Marinate several hours or overnight.