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1. Cook dried beans separately, according to basic directions (see Navy Bean Soup) until thoroughly cooked but still firm. Drain and chill.
2. Cook frozen lima beans according to directions on package. Drain and chill.
3. Steam green and wax beans until tender-crisp. Chill.
4. Combine all chilled beans with sliced onion, pimientos, green pepper, and celery.
5. Combine fructose, vinegar, oil, salt, and pepper. Pour over bean salad. Toss. Chill and toss again. Serves 12.
Your Five Bean Salad-Page 68 is ready. Buon appetito!
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