⅔ cup reconstituted lemon juice
⅓ cup sugar
⅓ cup vegetable oil
1 teaspoon salt
⅛ teaspoon pepper
1 8-oz can of garbanzo beans, drained
1 8-oz can cut green beans, drained
1 8-oz can kidney beans, drained
1 8-oz can wax beans, drained
1 2-oz jar sliced pimientos, drained
1 small green pepper, seeded and thinly sliced
1 small purple onion, thinly sliced
In 1-pint jar with tight fitting lid, combine lemon juice, sugar, oil, salt and pepper; shake well. In large bowl, combine remaining ingredients.
Pour mixture over vegetables and mix well.
Cover; chill 3 hours or overnight.
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