1 (10 1/2 oz.) can vegetarian vegetable condensed soup
1/4 c. cider vinegar
1 (15 oz.) can kidney beans, drained
1 med. cucumber, peeled and sliced
1 sm. onion, sliced
1/2 c. sliced celery
1 c. canned whole kernel corn, drained

In medium bowl combine soup and vinegar; stir well. Add remaining ingredients; toss to coat well. Cover; refrigerate until serving time, at least 4 hours. Makes about 4 cups or 8 servings.