3 cans (10 oz.) corn, drained
2 cans (15 oz.) kidney beans, drained
1 red pepper, seeded & chopped
1 green pepper, seeded & chopped
1 c. sliced celery
1/2 c. chopped green onion
2 tbsp. lemon juice
2 tbsp. red wine vinegar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1/4 tsp. garlic salt
1/3 c. vegetable oil

Combine corn, beans, peppers, celery and onion in a large salad bowl; toss lightly. Combine remaining ingredients in a screw-top jar; shake well. Pour over vegetables; toss lightly. Chill for several hours before serving. Great as a side dish to Mexican food. Serves 12-15.