15 oz. garbanzo beans
15 oz. kidney beans
15 oz. green beans
15 oz. wax beans
2 stalks chopped celery
1 chopped red onion
1 sm. can pimientos
1 chopped green pepper

DRESSING:

3/4 c. vinegar
3/4 c. sugar
1 tsp. light salt
1/4 tsp. black pepper

Drain liquid from all canned beans. Mix beans and chopped vegetables in a large bowl.

In a small saucepan heat vinegar, sugar, light salt and black pepper until steaming. Pour hot dressing over beans and vegetables; mix.