Bean and Corn Salad

• 1 (15 1/4 ounce) can red kidney beans
• 1 (8 ounce) can kernel corn
• 1 (15 1/4 ounce) can green beans
• 13 cup oil
• 1 tablespoon Worcestershire sauce
• 2 tablespoons vinegar
• 1 teaspoon Dijon mustard
• 12 teaspoon salt
• 12 teaspoon curry powder
• 2 tablespoons green peppers, minced
• 2 tablespoons green onions, white part only, sliced

1. Drain canned beans and corn; set aside.
2. Make dressing by combining ingredients in a jar and shaking until well blended.
3. Arrange beans and corn on a salad plate.
4. Spoon dressing evenly over top.
5. Top off with green pepper and green onion.
6. Chill 1 hour before serving.

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

Taken from www.food.com/recipe/bean-and-corn-salad-226058 (may not work)