1 can (1 lb.) green beans
1 can (1 lb.) wax beans
1 can (1 lb.) kidney beans
1 can (1 lb.) lima beans
1 can (1 lb.) sliced carrots
4 sm. green onions, thinly sliced
1/2 c. cheddar cheese cubes
1/2 c. sugar
1/2 c. vinegar
1/2 c. salad oil

Drain canned vegetables. Combine with onions, celery, and cheese. Mix together sugar, vinegar and oil. Pour over vegetable mixture; blend. Refrigerate several hours or overnight. Yield 2 1/2 quarts.