1 can (16 oz.) green beans
1 can (16 oz.) wax beans
1 can (16 oz.) garbanzo or lima beans
1 can (16 oz.) kidney beans
1 can (16 oz.) peas
1/2 c. chopped cauliflower and celery, onion and green pepper
1/4 c. chopped pimento
1 1/2 c. sugar
1/2 tsp. paprika
1 c. cider or white vinegar
1/2 c. salad oil

Drain beans and peas; place in a large bowl. Add cauliflower, celery, onion, green pepper and pimento. In a small bowl combine sugar, paprika, vinegar and oil. Pour over vegetables; mix well. Cover and refrigerate 12 hours or longer.

Makes 2 1/2 quarts.