50+ Friends Club Cookbook -- Salads and Dressings -- Bean & Corn Salad

50+ Friends Club Cookbook
Salads and Dressings

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Bean & Corn Salad

From the Kitchen of:
Source: Carole's Creative Cooking


1	can (16 ounces)	Kidney beans, rinsed and drained
1	can (14-1/2 ounces)	Cut green beans, drained
1	can (14-1/2 ounces)	Wax beans, drained
1	can (11 ounces)	Whole kernel corn, drained
2		Celery ribs, thinly sliced
1	medium	Green pepper, chopped
1/2	cup	Chopped sweet red pepper
1/2	cup	Sliced ripe olives
1/2	cup	Sliced green onions, optional
1	cup	Sugar
1	cup	White vinegar
2	Tbsps	Vegetable oil
1/2	tsp	Ground mustard
1/4	tsp	Salt

In a large bowl, combine the first nine ingredients.
In a jar with a tight fitting lid, combine the sugar, vinegar, oil, mustard and salt; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat.
Cover and refrigerate overnight. Serve with a slotted spoon.
Makes 14 servings