Garden Bean Salad

Garden Bean Salad

1 can (16 oz.) green beans
1 can (16 oz.) wax beans
2 cans (17 oz.) lima beans  (I substitute butter beans)
1 can (16 oz.) kidney beans  (I use dark kidney beans as they are less mushy and hold their shape better)
1 can (15-16 oz.) garbanzo beans (chick peas)
1 large green pepper, chopped
3 celery stalks, chopped
1 jar (2 oz.) slice pimentos, drained (I use the chopped pimentos which I think come in 4 oz. jars)
1 bunch green onions, sliced

2 cups vinegar
2 cups sugar (Splendar)
1/2 cup water
1 teaspoon salt

Drain all cans of beans.  Place in a large bowl.  Add green peppers, celery, pimento and green onions.  Set aside.

Bring remaining ingredients to a boil in heavy sauce pans.  Boil 5 minutes.  Remove from heat and immediately pour over vegetables.  Refrigerate for several hours or overnight.

Makes 16 servings.