Corn and Bean Salad Recipe

• 2 cups Cooked Kidney Beans
• 2 cups Sweet Corn (cooked)
• 1 Small Onion (chopped)
• 1/2 tsp Salt
• 1 tsp Pepper
• 3/4 cup Canola Oil
• 1/4 cup Cider Vinegar
• 1/4 tsp Mustard Powder
• 1/2 tsp Sugar

• Combine sugar, vinegar, Canola oil, 1/4 tsp salt and pepper in a saucepan.
• Blend it properly and store in a cool place.
• Now mix kidney beans, sweet corn, chopped onions and remaining salt and pepper in a bowl.
• Pour the above mixture over and toss it.
• Now cover and cool it for 4 hours.
• Serve.