Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-1/2 ounces) cut wax beans, drained1 can (14-1/2 ounces) cut green beans, drained1 can (8 ounces) sliced water chestnuts, drained1 small sweet red pepper, choppedDRESSING:2/3 cup sugar1/2 cup cider vinegar1 small onion, finely chopped1 teaspoon salt1/4 teaspoon pepper
Preparation
In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over bean mixture and toss to coat.
Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon.
