Kidney Bean Salad Recipe

Ingredients:

1 can red kidney beans
1 can white kidney beans
1 can mini corn
1 bell pepper-chopped
1-2 celery stalks-chopped
1/2 cup red onion, chopped
3 hard boiled eggs-peeled and chopped
1/2 cup chopped sweet pickles

Dressing:

1/4 cup salad oil
1/4 cup wine or cider vinegar
1 tsp. celery seed
1/2 tsp. mustard powder
1 tsp. sugar

Put canned beans into a colander and rinse under cold water. Let drain and add to salad bowl.

Drain water from mini corn, empty onto a cutting board and cut corns into approx. 1/2"pieces. Add to salad bowl.

Add remaining ingredients and dressing and gently mix. Add salt and pepper if desired.

Cover and cool salad 2-3 hours or overnight. Stir again before serving.