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Garden Bean Salad

Ingredients
 

1 can green beans, cut (16 oz can)
2 can lima beans, (17 oz ea)
1 can kidney beans, (16 oz)
1 can wax beans, (16 oz)
1 can garbanzo beans, (15 oz)
1 large green pepper, chopped
3 celery stalks, chopped
2 oz green pimiento, sliced, drained
1 green onion bunch, sliced
2 cup vinegar
2 cup sugar
1/2 cup water
1 tsp salt

 
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Preparation
  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.
 
  Servings: 16
 

 

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