1 lg. jar sauerkraut
1 c. sugar
1/2 c. oil
1/4 c. vinegar
1 can garbanzo beans
1 can mixed salad beans
1 c. chopped green pepper
1 c. chopped celery
1 c. chopped onion
1 sm. glass jar pimento
1 grated carrot

Drain and rinse sauerkraut and garbanzo beans. Mix in large bowl. Let stand in refrigerator overnight in jars. Keeps up to 2 months when refrigerated.