1 (10 oz.) pkg. frozen succotash
1 (15 oz.) can kidney beans
2 c. thinly sliced celery
1/2 c. whole pitted black olives
1/2 c. mayonnaise
1 (4 oz.) can whole mushrooms
2 green onions and tops, chopped
2 c. (8 oz.) diced Hoffman's Hot Pepper Cheese

Drain and rinse beans, drain olives and mushrooms. Cook and drain succotash. Toss vegetables with mayonnaise. Add cheese and chill several hours before serving. Makes approximately 8 cups.