1 (16 oz.) can cut green beans (French style)
1 (16 oz.) can wax beans
1 (16 oz.) can kidney beans
1 (16 oz.) can black eye peas
1 (16 oz.) can garbonzo peas
1 (16 oz.) can whole kernel white shoe peg corn

Drain and combine vegetables in a large bowl. Prepare dressing (I rinse off the vegetables as I drain.)

DRESSING:

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

Mix thoroughly and pour over bean mixture.