Categories: Salads, Beans, Vegetables 
      Yield: 16 servings 
  
      1 cn Green beans; cut (16 oz can) 
      2 cn Lima beans; (17 oz ea) 
      1 cn Kidney beans; (16 oz) 
      1 cn Wax beans; (16 oz) 
      1 cn Garbanzo beans; (15 oz) 
      1 lg Green pepper; chopped 
      3    Celery stalks; chopped 
      2 oz Green pimiento; 
           -sliced, drained 
      1    Green onion bunch; sliced 
      2 c  Vinegar 
      2 c  Sugar 
    1/2 c  Water 
      1 ts 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.