1 (No. 1) can cut green beans
1 (No. 1) can wax beans
1 (No. 1) can kidney beans
1 (No. 1) can blackeyed peas
1 (No. 1) can garbanzo beans
1 (No. 1) can whole kernel white corn

Drain and combine vegetables in a large bowl.

DRESSING:

1/2 c. sugar
1 c. wine vinegar
1/2 c. salad oil
1/2 tsp. dry mustard
1 green pepper sliced into thin strips, then in half
1 med. onion, chopped

Season with salt to taste. Mix all ingredients thoroughly, pour over beans and chill before serving. Keeps beautifully.