Travelling Bean Salad - cooking recipe

Ingredients

Salad
2 cups green beans
1 cup canned chick-peas, drained and rinsed
1 cup canned black beans, drained and rinsed
1 cup red kidney beans, drained and rinsed
1 (8 ounce) can whole kernel corn or (8 ounce) can mini corn
1 cup diced red onion
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 cup fresh parsley, finely chopped
Dressing
1/2 cup light olive oil
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon celery seed
salt & pepper

Preparation

Steam green beans to just bright green.
Combine all salad ingredients in a large bowl.
Mix well.
Whisk together dressing ingredients in a small saucepan.
Bring to a boil.
Remove from heat and pour over salad ingredients.
Stir gently.
Cover and refrigerate overnight.