Bean And 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) 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 vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt
In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine sugar, oil, mustard and salt. Shake well until sugar is dissolved. Pour over mixture and gently toss to coat. Cover and refrigerate overnight.