Kidney Bean and Corn Salad

A great accompaniment to any B-B-Q and you probably have the ingredients right on hand. Leftovers keep well overnight-if it lasts that long.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1 (15 1/2ounce) can red kidney beans
• 1 (8 ounce) can whole kernel corn
• 1 (15 1/2ounce) can  cut green beans

• DRESSING

• 1⁄3 cup  vegetable oil
• 1  tablespoon Worcestershire sauce
• 2  tablespoons vinegar
• 1  teaspoon dijon-style mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon curry powder
• 2  tablespoons  finely chopped green peppers
• 2  tablespoons  thinly sliced green onions

Directions

1. Drain canned beans and set aside.
2. Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
3. Shake vigorously in a covered jar or blend well.
4. Add green pepper and onion to dressing and set aside.
5. Arrange beans in a shallow bowl and pour dressing over top.
6. Cover; refrigerate no less than 1 hour to allow flavors to blend.