1 lb. green beans, cut in 1 inch pieces
4 c. fresh or thawed frozen whole kernel corn
3 c. thinly sliced celery
8 green onions, sliced
2 (16 oz.) cans kidney beans, drained, rinsed
1/3 c. sugar
3 tbsp. flour
2/3 c. cider vinegar
1/2 c. water
2 tbsp. spicy brown mustard
1 tsp. salt
1/4 tsp. pepper

Bring 3 quarts water to boil in saucepan. Add beans; boil 2 minutes. Place corn in colander. Pour green beans with water over corn; drain. Transfer to large bowl. Add celery, green onion and kidney beans. Stir together the sugar and flour in medium sized saucepan. Stir in the vinegar, water, mustard, salt and pepper until smooth. Cook over medium heat, stirring constantly, until the mixture boils and becomes translucent. Pour the hot dressing over the vegetables. Mix well to coat. Cover bowl and refrigerate overnight.