Kidney Bean And Corn Salad

• 1 (15 1/2 ounce) can red kidney beans
• 1 (8 ounce) can whole kernel corn
• 1 (15 1/2 ounce) can cut green beans
• DRESSING
• 1/3 cup vegetable oil
• 1 tablespoon Worcestershire sauce
• 2 tablespoons vinegar
• 1 teaspoon dijon-style mustard
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 2 tablespoons finely chopped green peppers
• 2 tablespoons thinly sliced green onions

1. Drain canned beans and set aside.
2. Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
3. Shake vigorously in a covered jar or blend well.
4. Add green pepper and onion to dressing and set aside.
5. Arrange beans in a shallow bowl and pour dressing over top.
6. Cover; refrigerate no less than 1 hour to allow flavors to blend.

red kidney beans, whole kernel corn, green beans, dressing, vegetable oil, worcestershire sauce, vinegar, mustard, salt, curry powder, green peppers, green onions

Taken from www.food.com/recipe/kidney-bean-and-corn-salad-206674 (may not work)