1 (14 oz.) bag macaroni, cooked & cooled
2 cans kidney beans

Soak beans in vinegar while getting rest of ingredients together for salad (about 2/3 cup vinegar). Then drain about half of liquid off when you add to the other ingredients. 1 c. diced celery 1 can cooked carrots, diced & drained 1 can whole grain corn, drained 1 can French style green beans, cut & drained 1 pkg. frozen peas, cook until partly done

DRESSING:

2 c. mayonnaise
2 tbsp. mustard
1 c. sugar
1 can Eagle Brand sweetened condensed milk

Blend dressing ingredients. Keeps good in refrigerator for a week.