1 (16 oz.) can green beans
1 (16 oz.) can wax beans
1 (16 oz.) can garbanzo beans
1 (16 oz.) can kidney beans
1 (16 oz.) can peas
1/2 c. chopped cauliflower
1/2 c. chopped celery
1/2 c. chopped onions
1/2 c. chopped green pepper
1/4 c. chopped pimiento
1 1/2 c. white vinegar
1/2 c. salad oil

Drain beans and peas; place in a large bowl. Add cauliflower, celery, onions, green peppers and pimiento. In a small bowl combine sugar, paprika, vinegar and oil. Pour over vegetables; mix well. Cover and refrigerate 12 hours or longer.