1 can green beans; cut (16 oz can)
2 can lima beans; (17 oz ea)
1 can kidney beans; (16 oz)
1 can wax beans; (16 oz)
1 can garbanzo beans; (15 oz)
1 large green pepper; chopped
3 celery stalks; chopped
2 oz green pimiento; sliced, drained
1 green onion bunch; sliced
2 cup vinegar
2 cup sugar
1/2 cup water
1 teaspoon salt
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 several hours or overnight.
