GARDEN BEAN SALAD

2 cans (17 ounces each) lima beans
1 (16 ounce) can cut green beans
1 (16 ounce) can kidney beans
1 (16 ounce) can wax beans
1 (15 ounce) can garbanzo beans
1 large green pepper, chopped
3 celery ribs, chopped
1 (2 ounce) jar sliced pimientos, drained
1 bunch green onions, sliced
2 cups vinegar
2 cups sugar
1/2 cup water
1 teaspoon salt

Drain all 6 cans of beans; place in a large bowl. Add green pepper, celery, pimientos and green onions; set aside.

In a heavy saucepan, bring the remaining ingredients to a boil. Boil for 5 minutes. Remove from the heat and immediately pour over the vegetables. Refrigerate several hours or overnight.

Serve this salad in a clear dish to show the colors.

Makes 12-16 servings
Source: Grandma's Favorites from Taste of Home