| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Salads, Beans, Vegetables | 16 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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