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Bean Salad

2 cans green beans
2 cans wax beans
2 cans kidney beans
2 cans lima beans
2 cans butter beans
2 cans chick peas
1 lg. green pepper, sliced
3 onions, sliced
8 c. white vinegar
7 1/2 c. granulated sugar
3 tsp. salt
1 1/2 tsp. pepper

Drain all the beans and put into large bowl with green pepper and onion. In large pan, bring to a boil the vinegar, sugar, salt and pepper. Cool. When mixture is cool, add 1 1/2 cups Crisco oil then pour over beans; mix well. Put into jars. Will keep refrigerated 6 to 8 weeks. Yield: 6 quarts.

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