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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Bean Salad With Corn   
    Categories: Bean, Salads   
         Yield: 12 Servings   
      
        16 oz Can chickpeas;   
              - drained & rinsed   
        16 oz Can red kidney beans;   
              - drained   
        16 oz Can green beans; drained   
        16 oz Can whole kernel corn;   
              - drained   
       1/2 c  Onion; chopped   
         3 tb Sugar   
       3/4 ts Salt   
       3/4 ts Dry mustard   
     1 1/2 ts Dried basil   
       1/3 c  Cider vinegar   
       1/3 c  Salad oil   
      
     Combine chick peas, kidney beans, green beans, corn, and onion in a   
     large bowl. Blend sugar, salt, mustard, and basil in a medium sized   
     bowl. Stir in vinegar and beat in oil until well blended and creamy.   
     Pour dressing over salad. Toss lightly. Cover and keep at room   
     temperature for up to 2 hours, or in the refrigerator for up to 3   
     days. This salad is best served at room temperature.   
      
     Recipe by Jeanne Voltz   
      
     Recipe FROM: Community Suppers and Other Glorious Repasts   
      
     Posted by: April Bowman-Fox   
      
   MMMMM   
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