Five Bean Salad - cooking recipe

Ingredients

1 (16 oz.) can garbanzo beans
1 (16 oz.) can green beans
1 (16 oz.) can lima beans
1 (16 oz.) can kidney beans
1 (16 oz.) can golden wax beans
2 medium carrots, shredded
1 medium onion, finely chopped
3/4 c. vinegar
1/2 c. vegetable oil
1/2 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. pepper

Preparation

Drain liquid from 5 cans of beans. Drain and rinse kidney beans. Combine first 7 ingredients in large bowl. Combine remaining ingredients, mixing well. Pour over vegetables, tossing gently. Cover and refrigerate 8 to 10 hours before serving.