1 (15 oz) can of green beans
1 (15 oz) can of yellow, wax beans
1 (15 oz) can of garbanzo beans
1 (15 oz) can of pinto beans
1 (15 oz) can of kidney beans
1 small onion chopped or sliced
½ cup celery chopped fine
¼ cup sugar
¼ cup white vinegar
2 tablespoons of oil


Rinse the juice off all the cans of beans. Combine all of the vegetables in a large, glass or plastic bowl. Combine the oil sugar and vinegar. Pour over the bean mixture. Cover and refrigerate at least 4 hrs for the vinegar to saturate the beans. Sir occasionally diring the chilling process.