2 c. (or #1 can) green beans
2 c. (or #1 can) yellow (wax) beans
1 can lima beans (may use small or large green ones; or I have used the
large butter beans)
1 can red kidney beans

Dump these together into colander to drain off liquid.

1/2 c. finely cut onion
1/2 c. finely cut green pepper
1/2 c. finely cut celery
1/2 of (4 oz.) can of pimientos (other half may be frozen)

Add these four ingredients to the beans; pour over all the following, mixed well by shaking in a quart jar:

1/2 c. vinegar
1/3 c. salad oil
3/4 c. sugar
2 tsp. salt
1/4 tsp. pepper

Refrigerate for a few hours before using.