Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 can | (16 ounces) cut green beans |
| 2 cans | (17 ounces each) lima beans |
| 1 can | (16 ounces) kidney beans |
| 1 can | (16 ounces) wax beans |
| 1 can | (15 ounces) garbanzo beans |
| 1 large | Green pepper, chopped |
| 3 \N | Celery stalks, chopped |
| 1 \N | Jar (2 ounces) sliced pimiento, drained |
| 1 bunch | Green onions, sliced |
| 2 cups | Vinegar |
| 2 cups | Sugar |
| ½ 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.
Yield: 12-16 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994