2 cans (1 lb. size) Del Monte cut green beans, drained
1/3 c. chopped onions
1/4 c. pimento
1 can (1 lb.) kidney beans, drained
1/2 c. sliced celery
1 can (1 lb.) lima beans, drained
1/4 c. sliced ripe olives
Oil & vinegar dressing

Combine cut beans, onions and pimento. Combine lima beans and olives. Combine kidney beans and celery. Toss each combination with dressing and chill several hours or overnight. Serve separately as shown (chill all together if desired). Garnish with lettuce, if desired. Serves 8 to 10 as salad or relish.

A PERFECT SUMMER DISH. Good for a meatless day. The third day mix all together and serve with crackers.