Five Bean Salad

1 Can (16 Oz.) Green beans
1 Can (16 Oz.) Wax beans
1 Can (16 Oz.) Garbanzo or lima beans
1 Can (16 Oz.) Kidney beans
1 Can (16 Oz.) Peas
1/2 Cup Chopped cauliflower
1/2 Cup Chopped celery
1/2 Cup Chopped onion
1/2 Cup Chopped green pepper
1/4 Cup Chopped pimento
1-1/2 Cup Sugar
1/2 Tsp. Paprika
1 Cup Cider or white distilled vinegar
1/2 Cup Salad oil

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

Yield: 2-1/2 quarts