1 (16 oz.) can cut green beans
1 (16 oz.) can cut yellow wax beans
1 (16 oz.) can lima beans
1 (16 oz.) can English peas
1 med. onion, chopped
1 (4 oz.) jar pimento
1 c. vinegar
1 med. pepper, chopped
1 c. salad oil
1 c. sugar
1 tsp. dry mustard
1 tsp. celery seed
1 tsp. salt

Drain the canned vegetables. Place beans and peas, prepared onions, pepper, and pimento in a large bowl. Mix remaining ingredients well and pour over the vegetables. Stir well and let marinate several hours or overnight (the longer it stands, the better the salad). Stir several times while marinating. Pour off the marinade to serve the salad. Serves 8 to 10.