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1. Stem and tail GREEN BEANS, cut into lengths from 1 to 1-1/2 inch and parboil just long enough to be crisp tender, then refresh in chilled water. Do not overcook.
2. Parboil LIMA BEANS for a couple of minutes, then refresh in chilled water.
3. Core TOMATOES and dice small, dice CELERY small, dice ONION small, chop PARSLEY, ROSEMARY and SAGE fine, grind Pepper. Mix all together with Salt, Olive Oil and Vinegar.
4. Open All Cans of Beans, drain and rinse. Mix All Items together.
5. Allow to marinade as long as you can (4 hours or so) turning occasionally (being careful not to break up the beans).
6. Serve cool but not refrigerator cold, in individual bowls or in in a single large bowl for buffet.