1 can (15 1/4 oz.) red kidney beans
1 can (8 oz.) whole kernel corn
1 can (15 1/4 oz.) string beans

DRESSING:

1/3 c. oil
1 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. curry powder
2 tbsp. minced green pepper
2 tbsp. scallion, white part only

Make dressing by combining in a jar the oil, Worcestershire sauce, vinegar, mustard, salt and curry powder. Shake to blend. Add green pepper and onion to dressing. Set aside.

Arrange beans and corn in circles on serving plate. Spoon dressing evenly over top. Cover and refrigerate for 1 hour or longer before serving.