Overnight Bean Salad

Serves: 16

Salad:
10 ounce frozen peas
1 can red kidney beans, drained and rinsed
1 can green beans, drained
1 can wax beans, drained
1 can white corn, drained
1 can garbanzo beans, drained and rinsed
1 cup diced celery
1/2 cup diced green pepper
1 jar diced pimento, not drained

Dressing:
3/4 cup white vinegar
1/2 cup sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 teaspoons water
1/2 teaspoon paprika.

In a large bowl, combine all the beans and vegetables, add pimento.  Stir to combine.  In small bowl combine all ingredients for the dressing, stir until sugar is disolved.  Pour dressing over salad and toss.  Cover and refrigerate at least 24 hours. Stir occasionally.

Per serving: 136.9 Calories; 2.4g Fat; 4.8g Protein; 25.4g Carbohydrate; 0mg Cholesterol; 232mg Sodium.