Corn And Kidney Bean Salad - cooking recipe

Ingredients

2 (15 oz.) cans red kidney beans, drained and rinsed
1 (12 oz.) can whole kernel corn, drained
1/2 c. chopped onion
1/2 c. chopped green pepper
3/4 c. white wine vinegar
1/3 c. water
1/4 c. sugar
1/8 tsp. ground red pepper
1 tsp. celery seed

Preparation

Combine beans, corn, onion and green pepper in large bowl. Toss well; set aside.
Bring vinegar, water, sugar and red pepper to a boil in a small Pyrex or enamel pan (do not use aluminum). Cook for 1 minute.
Remove from heat and stir in celery seed. Pour over the bean mixture; toss gently.
Cover and refrigerate 8 hours, stirring occasionally.
Makes 12 servings.