Corn And Bean Salad - cooking recipe

Ingredients

1 (16 oz.) can green lima beans
1 (16 oz.) can small English peas
1 (16 oz.) can garbanzo beans
1 (16 oz.) can kidney beans
1 (16 oz.) can pinto beans
2 cans (16 oz. each) whole kernel corn
1 can sliced water chestnuts
1 (16 oz.) jar sweet pickle relish
1 tsp. garlic powder
1/2 c. sugar
1 c. mayonnaise
1 chopped onion
salt and pepper to taste

Preparation

Drain and rinse all the canned vegetables.
Stir in all the ingredients.
Cover and refrigerate at least 12 hours.
Will keep up to 10 days in refrigerator.
Serves 10 to 12.