1 can garbonzo beans
1 sm. can of lima beans (16 oz.)
1 can red kidney beans (16 oz.)
1 can wax beans (16 oz.)
1 c. celery, chopped
2 cans French cut green beans (16 oz. each)
1 lg. onion, sliced or diced
1 green pepper, sliced or diced (optional)
1 1/2 c. sugar
1 c. cooking oil
1 c. vinegar
1/2 tsp. salt
1/2 tsp. pepper

Combine beans, onion, green pepper and celery. Blend remaining ingredients; pour over vegetables. Refrigerate for several hours or overnight. Drain and serve. Serves 10 to 12.