- 1 can (16 oz) cut green beans
- 2 cans (17 oz each) lima beans
- 1 can (16 oz) kidney beans
- 1 can (16 oz) wax beans
- 1 can (15 oz) garbanzo beans
- 1 large green pepper, chopped
- 3 celery stalks, chopped
- 1 (2 oz) sliced pimiento drained
- 1 bunch green onions, sliced
- 2 cups vinegar
- 2 cups 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 boil in a heavy saucepan; boil for 5 minutes
- Remove from heat and immediately pour over vegetables
- Refrigerate several hours or overnight
