Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) lima beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) cut wax beans, drained1 can (14-1/2 ounces) cut green beans, drained1 can (15-1/4 ounces) small peas, drained1 can (7 ounces) white or shoepeg corn, drained1-1/2 cups chopped onion1/2 cup chopped green pepper1 large cucumber, chopped1 jar (2 ounces) diced pimientos, drained2 cups cider vinegar1-1/2 cups sugar2/3 cup vegetable oil1/2 teaspoon seasoned salt1/2 teaspoon pepper1/4 teaspoon garlic powder
Preparation
In a large bowl, combine the beans, peas, corn, onion, green pepper, cucumber and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate overnight.
