Bean N Corn Salad

• 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) cut 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 tablespoons canola oil
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt

1. 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; cover and shake well until sugar is dissolved. Pour over bean mixture and gently toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

kidney beans, green beans, wax beans, whole kernel corn, celery, green pepper, sweet red pepper, olives, green onions, sugar, white vinegar, canola oil, ground mustard, salt

Taken from www.tasteofhome.com/recipes/bean-n-corn-salad/ (may not work)