Bean Salad

1 cn (14oz) green beans, drained
1 cn (14oz) kidney beans,drained
1 c Diced onion
1 c Diced celery
1 sm Can or jar of pimento, chopped
1 cn (14oz) chick peas (garbanzo's)
1 cn (10-14oz) kernel corn, drained
2 lg Carrots, diced into small pieces

Dressing:
1 c White sugar
1/2 ts Dry mustard
1/4 ts Salt
1 c Vinegar
2 tb Cooking oil

Drain all the beans and chop the vegetables. Mix together and put into glass gallon jar. In medium saucepan, mix dressing ingredients together and then heat until sugar has dissolved. Pour over the beans and mix thoroughly. Let sit in fridge for at least 24 hours to blend the dressing and the beans. The longer it sits, the better it is. Will keep in the fridge for weeks and weeks......

Bean Salad printer friendly version located here. (Just the recipe. Nothing else.)
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