1 (15 oz.) can red beans
1 (15 oz.) can garbanzo beans
1 (15 oz.) can green beans
1 (15 oz.) can cut wax beans
1 (15 oz.) can pinto beans
1 (15 oz.) can Great Northern beans
1 (15 oz.) can black eyed beans
1 (12 oz.) can corn
1 (8 oz.) chopped pimento
1 lg. onion, thinly sliced
2 c. sliced celery
2 1/2 c. sugar
2 1/2 c. cider vinegar
1 1/4 c. salad oil (scant)

Rinse and drain beans (thoroughly). Drain corn and pimento - mix together in large bowl with onion and celery. Mix sugar, vinegar and oil and heat to boiling. Pour over bean mixture. Spoon into 4 quart jars so liquid covers beans - cool - refrigerate 24 hours before serving. Drain before serving. Keeps 6 weeks in refrigerator.