1 (16 oz.) can each:

green beans
peas
wax beans
garbanzo or lima beans
kidney beans

1/2 cup each (chopped):

cauliflower
celery
onion
green pepper
1/4 cup chopped sweet vinegar peppers

Dressing:

1 1/2 cups sugar
1/2 teaspoon Hungarian paprika
1 cup cider or white distilled vinegar
1/2 cup olive oil
4 cloves garlic, peeled and minced
1/4 teaspoon hot red pepper flakes
salt and pepper, to taste

Drain canned ingredients and discard liquid. Empty into a salad bowl.

Stir in chopped cauliflower, celery, onion, and peppers.

In a small bowl or blender, combine sugar, paprika, vinegar, garlic, hot pepper flakes and oil.

Pour over vegetables; stir together well. Season to taste with salt and pepper.

Cover and refrigerate for at least 12 hours.

Submitted by: CM