Five Bean Salad - cooking recipe

Ingredients

1 (16 oz.) can lima beans
1 (16 oz.) can cut green beans
1 (16 oz.) can cut wax beans
1 (16 oz.) can kidney beans
1 (16 oz.) can garbanzo beans
1 large onion, thinly sliced and separated into rings
1 c. chopped green pepper
1 1/3 c. salad oil
1/2 c. sugar
2 tsp. celery seed

Preparation

Drain canned beans.
Combine beans, onion rings and green pepper.
Put remaining ingredients in a screw top jar.
Cover tightly and shake well to blend.
Pour over vegetables. Refrigerate at least 6 hours or overnight.
Drain before serving. Serves 25 to 30.