Peppy 4-Bean Salad

Debi DeVore,                 Dover, OH
This is my mom's recipe...we enjoy it at all our famlly cookouts,

14-1/2 oz. can green beans,  drained
14-1/2 oz. can yellow beans,  drained
15-1/2 oz. can kidney beans,  drained
16-oz. can lima beans, drained
14-1/2 oz. can sliced carrots,  drained
1 green pepper, chopped
1 red onion, chopped
1 c. celery, chopped
1/2 c. vinegar
1/2 c. water
1/2 c. oil
2 c. sugar
1 t. celery seed
1 t. salt

Mix together all the vegetables in a large bowl; set aside. Combine
remaining ingredients; toss with bean mixture. Cover and refrigerate
for at least 24 hours. Makes 10 to 12 servings.