2 cans white corn (Shoe Peg)
1 lg. can red kidney beans
1 can garbanzo beans (chick peas)
1/4 c. freeze-dried onion, minced
1 tsp. freeze-dried garlic, minced
4 tbsp. plum preserves
1/2 c. wine vinegar

Drain canned vegetables and mix with onion and garlic. Melt preserves over low heat. Add vinegar. Mix well. Pour over vegetables. Cover and refrigerate. Serve chilled.