1 c. navy beans
2 c. cooked rigatoni
6 c. water
1 c. vinegar
1 (7 oz.) can tuna, drained & flaked
1/2 c. light corn syrup
2/3 c. sugar
1 1/2 c. corn oil
1 (10 oz.) pkg. frozen waxed beans
1 (10 oz.) pkg. frozen green beans
1 (10 oz.) pkg. frozen lima beans
1 c. chopped celery
1 green pepper, chopped
1 (4 oz.) can pimiento, cut in strips
1 lg. Spanish onion, thinly sliced

In medium saucepan, stir together vinegar, light corn syrup and sugar. Bring to full boil, remove from heat and cool. Add corn oil; cook frozen vegetables according to directions; drain; cool. In large bowl mix waxed beans, green beans, lima beans, celery, green pepper, pimiento and onion. Pour vinegar, oil mixture over vegetables. Refrigerate 24 hours, stirring occasionally. 8 to 10 servings.